The Solomon Island communities, remain at the very heart of our passion for chocolate. From the beginning, our focus as a social enterprise has been on ensuring 100% sustainability to benefit future generations of the Solomon Islands people.
Since 2006, our Solomon Island based company called C-Corp has been working on the ground in the Solomon islands with over 60 village cocoa growers and landowners and we provide plantation infrastructure for fermentation and drying the beans, as well as vehicles, technical support and finance support to our growers.
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.
Our cacao is organically grown and we use organic farming practices that have been used by the Solomon Island people from traditional times to today. The Solomon Islands close location to the equator means our cacao flourish in perfect natural conditions, and the natural growing methods and pristine ecosystem speaks for itself in terms of the flavour and quality of our beans.
Solomons Gold is proudly a zero-waste factory where even the wooden pallets are upcycled into beautiful rosewood tables. Our used cacao hessian bags go to a local animal shelter and we use compostable bags for our cacao nibs and chocolate pieces. Our chocolate bar packaging is all recyclable.
Glenn and just some of the rosewood tables that are upcycled from wooden pallets. Photography by Katie Cox Photography
We are on a mission to share our pure chocolate with the world. So for us, that means always using the finest single-origin cacao and ensuring that our chocolate is free from preservatives and additives.
From the cacao plantations to our grading facility in the Solomon Islands, only the finest chocolate grade cacao beans are hand graded and reserved for our chocolate factory.
It's what we don't put into our chocolate that makes us different.
Photograph by Katie Cox Photography