What is Bean to Bar?

Bean to Bar means that every stage of the chocolate making process is done by the chocolate maker in-house using traditional techniques and minimal ingredients (no additives, preservatives or chemicals). This means our beans have to be exceptional quality. We hand select and grade our single origin beans from the Solomon Islands and once the beans have fermented and dried we ship them to our chocolate factory in NZ. It is here that our beans are roasted, cracked, winnowed, conched and tempered in small batches, using traditional artisan techniques.

Where do your cacao beans come from?
We source our cacao directly from our growers in the Solomon Islands. By working at origin and building long term relationships, we ensure quality, traceability, and fair payment to farmers, with no unnecessary middlemen. 

The Solomon Islands communities remain at the very heart of our passion for chocolate. Since 2006, our Solomon Islands-based company, C-Corp, has worked directly with more than 100 village cacao growers and landowners.

We support our growers with plantation infrastructure for growing, fermenting and drying beans, along with vehicles, technical support and financial assistance.

Our Managing Director and co-founder, Clive, travels from Sydney to the Solomon Islands every six weeks to work closely with our local team and stay connected to the plantations and growers at origin.

Our unwavering commitment to improve their communities’ standard of living by trading fairly including paying a premium for our beans, fair wages, workers' rights, gender equality, and child free labor - is matched only by our uncompromising commitment to producing the best premium quality chocolate in the world.

Why is Single-Origin so important?

Single-origin chocolate is made using cacao beans from one specific region or terrior. Cacao beans from different regions have distinctive flavour profiles and similar to wine, the environment where cacao grows from can determine a chocolate’s taste. We source all our cacao beans from the Solomons Islands and in doing so we are supporting our farmers with full time employment opportunities and making a difference to the economic growth of their communities. Agriculture is a vital source of income for Solomon Islanders, and we’re proud of the role our support has played in helping growers enhance their plantations and cacao harvesting practices over the past decade.

Is your chocolate Vegan and Allergen friendly?

Yes. Solomons Gold chocolate and cacao products are 100% dairy free, gluten free, nut free and soy free. We are also Vegan certified and Kosher certified.

As one of the few vertically operated chocolate companies in the world we manage every process of the supply chain. Our equipment in the Solomon Islands all the way through to our bespoke factory in NZ is owned and operated by us and handles only our cacao and chocolate products.

Are your products Kosher?

All Solomons Gold chocolate and cacao products are certified Kosher certified with Kosher Australia. Many of our bars are also Kosher for Passover certified.

What makes your chocolate different?

Our chocolate is made from whole roasted cacao beans and crafted in small batches, giving it a richer, more complex flavour while preserving the natural goodness of the bean. By sourcing high-quality cacao and working from the whole bean, we create chocolate that is both intensely flavourful and naturally nutrient-rich.

We don’t use chemical processing or alkalisation, and we never rely on pre-made cocoa mass or reconstituted ingredients. Cacao beans are always our primary ingredient — we take a full craft approach, with no shortcuts, no palm or seed oils, and nothing unnecessary added.

Our chocolate is free from dairy, gluten, nuts and soy, and contains no preservatives or additives — just clean, simple ingredients without compromising on taste.

Are your products Organic?

Our cacao is naturally grown using traditional farming practices that have been used in the Solomon Islands for generations. With its close proximity to the equator, the region provides ideal natural conditions and nutrient rich soil for cacao to thrive, resulting in exceptional flavour and quality.

Organic certification is something we’ve explored, however the cost and administrative requirements are not currently viable for either us or our growers. Despite this, our farming practices remain the same: naturally organic and free from synthetic inputs or pesticides.

We work closely with growers at origin to ensure our cacao is produced with care, transparency and respect for the environment.

Do you test for heavy metals like lead and cadmium?

Yes. We regularly test our cacao beans and chocolate to ensure it meets global food safety standards. We’re also very proud to be one of the few chocolate companies in the world to openly share our test results. Latest results for our roasted Cacao Beans which are the raw material for our chocolate are below:

• Lead: Not Detected (<0.01 mg/kg)
• Cadmium: 0.13 mg/kg, up to 6× lower than the European Union limit for dark chocolate

For context: 

• The European Union allows up to 0.8 mg/kg of cadmium in dark chocolate (depending on cacao content)
• California (Prop 65) sets conservative daily exposure limits, which our products fall well within under typical consumption

Our results sit significantly below these international thresholds, reflecting careful sourcing and quality control at origin.

Due to our cacao being grown in the pristine, untouched environment of the Solomon Islands, far from industrial activity, traffic and intensive agriculture, means the risk of external contamination is significantly reduced.

Unlike some commodity cacao, where beans may be dried near roads or in areas exposed to vehicle emissions and environmental pollutants, our beans are handled in clean, low-impact conditions. This helps minimise potential lead exposure during post-harvest processing. Combined with the fact that our cacao is grown without synthetic fertilisers or pesticides, this natural environment plays an important role in maintaining the purity and quality of our beans.

While there has been increasing attention on heavy metals in chocolate with some well-known brands testing high for both lead and cadmium, we prioritise transparency and ongoing testing to ensure our products remain safe and consistent.

How do cadmium and lead get into chocolate?

Cadmium and lead can be present in cacao for different reasons.

Cadmium occurs naturally in the earth’s crust and is absorbed by cacao trees from the soil as they grow. Levels can vary depending on geography, soil composition, and even specific areas within a single farm. Some regions are known to have higher natural cadmium levels than others (such as parts of the Amazonian basin), which is why origin and careful sourcing are so important.

Lead, unlike cadmium, is not typically absorbed by the cacao tree itself. Instead, it is usually introduced externally during post harvest handling. This can occur if cacao beans are exposed to contaminated environments during drying, storage, or transport for example, being dried near roads where vehicle emissions, dust, or other airborne pollutants can settle on the beans. Contact with contaminated surfaces or poor handling conditions can also contribute.

In our case, cacao is grown and processed in the remote, low-impact environment of the Solomon Islands, far from heavy traffic and industrial activity. Beans are handled in pure environmental conditions, which helps minimise the risk of external contamination and is reflected in our 'not detected' lead result.

At Solomons Gold, we work at origin and control our supply chain to minimise these risks, alongside regular testing to ensure our chocolate meets strict international standards.

How should Solomons Gold chocolate be stored?

Our chocolate is best stored in a cool, dry place between 16–20°C. The back of a pantry or a cool cupboard is ideal. Keep away from direct sunlight, heaters and fluctuating temperatures to help maintain its quality.

How can I use Cacao Nibs?

Cacao Nibs are the roasted and crushed cacao bean (minus the husk/outer shell) and they are the primary ingredient for making chocolate. The roasted earthy flavour and crunch factor also make them the perfect additive to baking, cereals and muesli, and they're also delicious in, smoothies, yoghurt and ice cream. Not limited only to use in sweet treats and dessert recipes, we've seen them used in a variety of savoury dishes including roasted vegetables and even salads!

Do you deliver worldwide?

We deliver across New Zealand and Australia. New Zealand orders are shipped with NZ Couriers, while Australian orders are sent via Australia Post, directly from our Sydney warehouse.

If you live outside of these countries, then please get in touch with us. You might notice our shipping takes a little longer in Summer and the hot weather as a lot of logistical planning goes into making sure you get your chocolate delivered in perfect condition.