Smooth Dark Chocolate With Real Coffee

This bar is made of 68% Organic Trinitario cacao beans from Oko Caribe, Dominican Republic, and Pomeroy’s Italian style coffee blend.

When we first thought of making an Espresso bar we knew we had to visit our mates at Pomeroys to find the perfect match.

Oko Caribe’s berry notes paired beautifully with a dark roasted coffee bean blend from Costa Rica, Papua New Guinea and Brazil.

Ingredients: Organic Cocoa Beans, Organic Sugar, Organic Cocoa Butter, Coffee Beans.

Weight: 70g

Vegan – Gluten free – Soy free

Regular price $9.99

Unit price per 

Oko Caribe | Dominican Republic

Nestled in the heart of the cacao rich Duarte province in the Dominican Republic, Oko Caribe is a gem amongst cacao suppliers. Founded in 2006 by Adriano Rodriguez and Gualberto Acebey Torrejon, two professionals with large experience in cocoa production across Latin America. Oko Caribe maintains close relationships with its farmers which receive direct training and funding.

Organic Trinitario

One of the three (main) varieties of cacao, Forestero, Trinitario and Criollo. Trinitario is actually a cross breed of the other two, it took its name from Trinidad where its was first cultivated. History tells us that Forestero were transplanted there where they were in close contact with the native Criollos and cross pollination occurred. The resulting cacao exhibited the best traits of its parents, fruitiness for the Criollo with hardiness and high yield from Forestero. Trinitario has now found its way around the world, highly regarded for its complex and widely varying flavour profiles, not to mention beautifully coloured cacao pods.

Featured ingredient | Coffee Beans. 

When we first thought of making an Espresso bar we knew we had to visit our mates at Pomeroys to find the perfect match. Hayden (of Pomeroys) and Karl got together with samples of ground coffee and short blacks to try and find the perfect pairing. We found that the darker blends brought more of the punch needed for a bar that was to be called “Espresso”, so we settled on their Italian Roast. This is a blend of beans which are more suited, and able to handle a darker roast. Costa Rica, Papua New Guinea and Brazil.


From bean... to bar


We hand sort every batch to ensure only the best beans make it into our chocolate. We discard broken, mouldy and germinated beans, plus any other foreign matter which may have made it into the sack.


We roast batches of 10-15kg in our modified coffee roaster according to a roast profile we have developed for that particular bean. We roast to tame acidity, develop chocolate flavour, evaporate moisture and puff the husk away from the bean centre to allow easier winnowing.

Crush and Clasify

To successfully winnow (remove the husk) the bean needs to be broken apart and the pieces sorted into different fractions according to size. We do this in our home built classifying machine that vibrates the pieces through a series of sieves. 


Winnowing is the process for separating the husk from the bean’s meat, which is known as Nib. We use a system we built ourselves where the broken beans are allowed to fall through an airstream going in the opposite direction, the light husk is pulled up the airstream to be removed while the heavier nib falls to the bottom.

Grind and Conch

The goal is to grind the nibs and sugar until we reach our desired texture and the cacao’s inherent acids left over from the fermentation have been released (conched), being careful not to over grind or over conch.


Once the grinding/conching process is complete the chocolate is poured out into blocks, wrapped and stored for a minimum of 1 month. Ageing allows the remaining acidity in the chocolate to mellow, it is an important and unique step in our chocolate making.

Melt, Temper and Mould

The aged chocolate is re-melted and tempered. Tempering is a complicated process of heating and cooling where we force the chocolate to set in the correct crystal structure that will give the best shine, the loudest snap and longest shelf life. The tempered chocolate is deposited into each of our custom moulds.

Hand Wrap

Once taken from the moulds, each bar is sealed in a gold foil pouch, then enclosed in one of our beautiful colourful envelopes, all by hand.
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