Bolivian cacao sourced for Kindred Forest’s sustainable Christmas chocolate release
pic: Kindred Forest chocolate has specialised in rare, yet sustainable sourcing of its latest range. Pic: Kindred Forest
Amid a flurry of festive confectionery releases, a stand-out development in ethical sourcing has been unveiled as sustainable confectionery brand, Kindred Forest unveils the launch of its Bolivian Wild Beniano Cacao chocolate bar, writes Neill Barston.
Believed to be the first UK company to directly import the prized Beniano cacao beans in partnership with wild cacao pioneer Volker Lehmann, the ambitious start-up business which founded this summer, revealed it is proud to bring the rare Amazonian flavours of Bolivia’s Amazonian “cacao forest islands” that also provide a valuable economic boost to farmers in the region and promote rainforest conservation.
As the company noted, Beniano cacao, featured in Rowan Jacobsen’s new book Wild Chocolate, is a true heirloom variety, celebrated for its unique flavour profile and ancient origins in the rainforest. Unlike farmed cacao, Beniano cacao grows wild in the forests of Bolivia’s Beni region and is wild-harvested by local families. Kindred Forest partners directly with these local harvesters to ensure complete traceability, with every batch linked to individual families and specific forest islands.
Crafted by Chocolarder in Falmouth, Cornwall, the chocolate bar contains just two ingredients: 75 per cent wild cacao and 25 per cent unrefined Brazilian cane sugar. Its beautifully complex flavour profile combines notes of dark wild berries, roasted cashew nuts, and earthy richness, reminiscent of the rainforest itself.
As this dark chocolate melts in the mouth, thanks to its naturally high cocoa butter content, a long intense finish is unveiled. It is a sensory journey through the Bolivian Amazon and its incredible biodiversity. This is a unique flavour of the wild, unlike any other.
The wild cacao forests of the Beni region face existential threats from wildfires, deforestation, and climate change. Recent fires have already damaged two of the region’s 38 unique “chocolate islands”. With every bar sold, Kindred Forest raises awareness about this urgent conservation issue, dedicating 20 per cent of profits to the creation of the Theobroma Foundation. This initiative, led by Volker Lehmann, supports efforts to protect wild cacao forests and the communities that rely on them.
Each bar features artwork by indigenous Bolivian artist Waldo Urazayegua, whose designs depict the harmony of rainforest life and local mythology. This storytelling-driven packaging reflects Kindred Forest’s commitment to protecting both nature and culture in the regions it sources from.
Kindred Forest aims to redefine sustainability by blending extraordinary flavours with rainforest regeneration. Kindred Forest’s mission extends beyond chocolate, with plans to soon launch other sustainably sourced products, such as Wildlife Friendly certified Specialty Coffee and Organic Arenga Forest Sugar from Indonesia.
