“Tree to bar” chocolate explained

"Tree to Bar" is the growing of cocoa and making of chocolate in one location. It’s equivalent to ‘paddock to plate’. Charley’s Mount Edna chocolate is tree to bar.  This is unique with one only other tree to bar producer globally – in Hawaii. 

"Tree to Bar” means that we cultivate the beans, ensuring the highest quality and freshest flavors. Every step, from fermentation to roasting and refining, is done on premise with meticulous care by our passionate team. This enables us to capture the essence of our unique terroir in every bar, creating a chocolate experience unlike any other.  This is why we were recognized with the global Cocoa of Excellence awards in 2018 and 2019.  

Mt Edna Plantation   

Mission Beach is in the wet tropics region of Australia at 17.8 degrees south. The entire coast from the tip of Cape York to as far south as Bowen is subject to cyclones from December to April each year.  The modified Tatura trellis system at our Mt Edna plantation protects our unique tree to bar chocolate against cyclones.

Tatura Trellising

"Single Origin" chocolate explained

“Single origin” indicates the beans are grown in one specific area, estate or farm. The beans have a distinctive flavor showcasing the uniqueness of that location. The microclimate of soil, topography and weather sculpt the flavors of that specific batch of beans.  Single origin chocolate is 70% cocoa (nibs and cocoa butter) and 30% sugar.

Pods from a local FNQ grower

Our single origin beans come from our FNQ suppliers from Port Douglas to the Tully River Valley. Try our Crocodile Mountain range. 

Loading the cocoa pod splitter

Charley's is where tree-to-bar and single-origin come together. We offer a stunning range of
chocolates, from the delicate sweetness of our milk chocolate to the intense depth of our 70% dark
chocolate. More than a treat, it's an experience. Visit our plantation and see where the story begins.     

Cocoa varieties explained
The three main varieties of cocoa are Forastero, Criollo and Trinitario. Forastero is 80–90 per cent of
world production. The Criollo variety is rare and considered a delicacy. However, its plantations are
low-yielding and disease-prone. Venezuela is one of the largest producers of Criollo cocoa. Trinitario,
a Criollo and Forastero hybrid is higher in quality than Forastero has higher yields, and is less
susceptible to disease. Most of the world’s cocoa is grown in West Africa by subsistence
farmers.

Learn more in our Basics of cocoa blog

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