We don’t just make NZ’s highest quality, organic, ethically sourced and traded, award-winning, bean to bar chocolate (as if that isn’t enough). We dream of creating a better tasting world, for our suppliers and customers alike.

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Our Values

WCF sources the finest ethically traded cocoa in the world. We pay premium for our beans, ensuring the highest quality and providing a better standard of living for the cocoa farmers and their families.

WCF was the first craft bean-to-bar factory to open its doors here in New Zealand, and we now produce the only certified organic chocolate made right here in Aotearoa.

The proof is quite literally in the pudding: our chocolate is multi-award winning, and was recently awarded gold at the 2018 World Finals of the International Chocolate Awards, making our Peru bar the best small-batch organic dark chocolate in the world!

WCF is constantly pushing the boundaries of chocolate innovation while creating and celebrating art in every step of what we do.

We make artful chocolate.

 
 

Our Process

There is an easy way to make chocolate, to melt down industrial ready made chocolate to make bars. Then there is the WCF way: start from scratch at the source of all great chocolate, the humble cacao bean.

Here are some of our painstaking steps for making extraordinary chocolate.

 
 
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Hand Sorting & Roasting

Hand sorting clears out any weird and wonderful objects that have tagged along on the journey from origin. Grading by hand ensures only the best beans make the cut - no skinny beans allowed.

We roast in small batches, with a lighter roast than most industrial chocolates. This retains more of the natural cocoa flavour characteristics and health benefits.

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Stone Grinding & Ageing

In the melangers is where the cocoa beans meet the rest of the ingredients. Stone grinding is a time-consuming process; usually at least 72 hours before we have a smooth chocolate liquor. We love the flavour this process imparts on the chocolate.

Because we roast a little lighter, the chocolate hasn’t quite mellowed by the time the 3 days grinding is up, so we age it for another 3 months.

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Tempering & Inclusions

This is where we enlist our expert chocolatiers. Beautifully tempered chocolate should be free from bloom, have a lovely shine, and satisfyingly ‘snap’ in your fingers.

It’s at this point that we sometimes add inclusions; extra special toppings for the back of the bar that make the crowds go wild.

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Foiling & Wrapping

This is our last chance to inspect the bar before it meets your trembling hands. The foil wrapping keeps the bar fresh and adds a touch of Wonka magic.

Our wrappers are where some of New Zealand’s finest artists add unique personality to each and every bar. We finish up every bar with the same care and attention we would our own grandma’s birthday present.

 
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Our Factory

WCF has bought manufacturing back into our little inner-city laneway.

Our building was originally built to house the Hannah’s Shoe Factory in 1923, until it was converted into New York loft style apartments in 1996.

This stylish city laneway has become a vibrant foodie Mecca in the heart of Wellington; now housing a craft brewery, bakery, cafe, cocktail bar, restaurant and Neapolitan pizza joint.

We are open 7 days so feel free to pop in, take in the chocolate aroma, grab a hot chocolate, and watch the chocolate making process take place. Or if you’re a chocolate nerd like us, book a tour and learn all about the art of crafting fine chocolate.

 
 
 
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