Taste the Difference
Ola Pacifica wanted to produce the most decadent dairy-free dark chocolate that tastes just as good if not better than normal confectionery milk chocolate. Because of dairy allergies, there was preference for particular ingredients and processing, and the difference is in the taste.
Ethical + Direct trade
Fairtrade certification is not yet available in the Pacific particularly Samoa for a number of reasons including funding and sustainability of such commitment at a small island scale compared to big cocoa growing countries. The commitment to being fair and ethical is direct trading with each grower; building on existing traditional practices & care at source; developing sustainable relationships and making informed smart decisions without compromising quality of the cacao beans. The journey continues to ensure international standards are met, environmentally friendly materials are used and sustainable solutions are explored.
Plant Based Ingredients - no additives
Ola Pacifica recipes do not include fillers such as starch, oily additives, lecithin, soy, milk solids or Dutch cocoa. “Dutching” is the process of alkalizing cocoa by adding potassium or sodium carbonates before oil extraction. In some cases, hide low-quality, astringent cacao varieties by alkalizing and adding other ingredients. Ola Pacifica does not do this!
All our ingredients are sourced from plants with no dairy or non-plant additives. Due to owner's allergy to dairy, Ola Pacifica ingredients and chocolate has always been about plant based.
The careful sourcing of flavor ingredients from other suppliers has also been considerate of this. Consequently, no animals were used, affected or killed in the process of sourcing the beans to producing chocolate bars. As such our chocolate is also suitable for vegans.
Our chocolate recipes do not include any soy, lethicin, gmo, dairy or gluten. Raw sugar is used and the amount per serving is very low.
Please note that our chocolate is now made in a facility that also handles almond, hazelnuts, milk and soy. While the equipment is cleaned between batches, we are not able to fully guarantee no cross contamination and that there may still be some traces of nuts, milk, soy or gluten that could be present in the resulting chocolate
Quality & Organically Grown Cacao
Regardless of being uncertified organic, we encourage quality care and processing as well as essential traditional practices in the care and maintenance of the plantations.
In Samoa, cacao trees are grown in traditional integrated permaculture plantations. Importantly, some village plantations are under the care of village councils with own village rules governing the care and maintenance of these plantations. At least 5 villages have placed a ban on the use of pesticides and herbicides or any chemicals to preserve the natural micro-organisms and health of the soil. These bans are under strict supervision of the chiefs. From plant care to harvesting, processing, sun drying and storage, the beans are checked, sorted and inspected under watchful eyes for quality.
Ola Pacifica originally started in 2010 hand making own pure cacao products & drinking chocolate from premises in Havelock North Hawkes Bay. Eventually after playing and perfecting recipes, Ola Pacifica had a range of dark chocolate on retail as well as custom made chocolate with dried local fruits.
Partnering with the Swiss to co-produce our 80g bars was the next logical step in going more environmentally friendly with aligned values and walking the talk on sustainability. In addition to the advanced way of thinking and advanced technology, the growers also had aspirations to having a bigger market destination for their cacao.
The beans are sourced still from Samoa. Additional ingredients are sourced from a variety of certified organic suppliers with ethical and ecological procurement guidelines actively doing their part in minimizing effects on the environment.
Certified Carbon Neutral
Carbon neutral, also called carbon neutrality is a term used to describe the action of organizations, businesses and individuals to remove as much carbon dioxide from the atmosphere as each put in to it. The overall goal of carbon neutrality is to achieve a zero carbon footprint.
Carbon Neutral certification is proof that we are taking action on climate change. The total CO2 released into the atmosphere from the production of our recent batch of chocolate; 5tons of beans from the Pacific turned to chocolate bars in Europe, has been offset by the equivalent of 48 timber trees planted in Peru. Specifically these timber trees planted means that we have contributed to the Jubilacion Segura Project in San Martin and Amazonas regions where it involves agroforesty methods to reforest degraded lands from illegal forestation and land degradation.
If you wish to know more about the JUBILACION SEGURA PROJECT, it is located in the regions of San Martin and Amazonas in Peru https://www.youtube.com/watch?
And find out more about how it all works
Love and embrace the taste!
Making chocolate from bean to bar is not easy but provides an alternative for the growers; as koko Samoa remains a unique and a sought after superfood.
Ola Pacifica has brought together a tribe of Pacific growers, relatives, supporters, talented team of people, passionate individuals, business professionals, world renowned chocolatiers and experts, environmentally conscious fanatics and other trusted partners to create you a truly delicious, ethical, sustainable, world class bar of decadent plant based chocolate.
Cocoa Development Initiatives and Replanting program
As part of the initiatives to revive cocoa industry in Samoa, the Samoan government had partnered with New Zealand MAF via Agrichain from about 2014 to develop the industry to increase cocoa exports through sustainable production.
Prior to this, earlier projects such as the PHARMA partnership program were also conducted with the Australian government to improve market access for farmers in the Pacific and included the cocoa industry.