Our Ingredients

OUR INGREDIENTS

Pure Origins, Rich Flavor

Velvetine chocolate is crafted with carefully selected ingredients to deliver an authentic and delicious experience. It features roasted cacao nibs and smooth cocoa butter as the foundation, providing rich chocolate flavor and creamy texture. We sweeten our chocolate with coconut sugar, though we are currently testing different formulations and might switch to date sugar in the future for an even more natural sweetness. The blend is enhanced with the warm aroma of real vanilla bean, a pinch of Himalayan pink salt to balance and deepen the flavor, and crunchy dry roasted almonds that add a satisfying texture in every bite.

A Bite of Ethical Indulgence

Velvetine is made with ingredients grown and processed under strict organic standards, the cacao is cultivated without synthetic pesticides, herbicides, or genetically modified organisms (GMOs), preserving the integrity of the soil and the purity of the final product. The coconut sugar is sourced from organic farms that use traditional, chemical-free methods, while the vanilla bean and almonds also come from certified organic producers. Each element is handled with care, ensuring a clean, sustainable, and naturally delicious result.

Here, we sweeten our chocolate with coconut sugar, a natural ingredient prized for its distinctive taste and gentler impact on blood sugar levels. This wholesome sweetener enhances the flavor subtly, keeping our chocolate both delicious and aligned with our commitment to organic quality.

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Origin Stories of our cacao

The cocoa beans used are proudly sourced from the Dominican Republic, a region renowned for its rich soil and ideal climate for cultivating high-quality cacao. This unique terroir contributes to the beans’ distinctive flavor profile, characterized by smoothness and depth. By working directly with local farmers, we support sustainable agriculture and ensure the finest, ethically produced cocoa beans in every batch.

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Pure Origins, Rich Flavor

A Bite of Ethical Indulgence

Origin Stories of our cacao