For several generations our family has been involved in the cultivation of Ghana’s globally recognised cocoa.
Our paternal great-great Grandmother owned cocoa plantations in the Ashanti and Western regions of Ghana, as did our paternal Grandfather.
On our mother’s side of the family, our Grandfather grew cocoa from the late 1950’s until his passing, after which a portion of his plantation was inherited by his wife, our Grandmother, in the 1980’s.
In December 2016, during a tour of our maternal Grandmother’s cocoa plantation in the Western region of Ghana, our founder, Raphael, was struck with the idea of processing Ghana’s quality cocoa into luxury chocolate.
Realising the great opportunity that processing organic cocoa into chocolate could bring for the local community in the form of higher wages and jobs, Raphael returned to London determined to utilise our family’s heritage and disrupt the chocolate industry’s status quo.
Siblings, Kwaku and Afia Valerie, were later brought on board to build and manage the brand and Dapaah Chocolates was born; thus continuing and furthering a legacy initiated almost six decades ago.
Despite producing as much as 20% of the world’s global supply of cocoa, Ghana does not have a single chocolate brand that is globally recognised. Our aim is to become an internationally esteemed luxury chocolate brand that celebrates the rich heritage and origin of our premium cocoa.
Our long term ambition is to build a sustainable chocolate factory in rural Ghana, in order to further add value to our rich raw materials, and create new jobs, opportunities, and better wages for local cocoa farming communities. We are committed to ensuring that our cocoa farmers are not only well paid for their hard work, but that we are able to contribute to an agricultural revolution that sees more young people realising the enormous benefits of industrial farming as a livelihood.
Our dairy-free chocolates are handcrafted from bean to bar in micro batches, using only the finest organic cocoa from Ghana, and the most premium ingredients.
We never compromise on quality and painstakingly source our ingredients; such as our organic vanilla from Madagascar, and our natural sea salt from Ghana, Morocco, South Africa and Djibouti respectively.
Our chocolates are completely dairy-free and are made with coconut milk, thus being suitable for vegans and lactose intolerants alike.
After sorting, roasting, cracking and winnowing our organic cocoa beans by hand, the nibs, alongside our premium ingredients, are conched for up to 72 hours in our melangeurs until our signature velvety-smooth chocolate is made.
Our chocolate then undergoes a part art/part science process known as tempering in order to form the perfect molecular structure that will result in a chocolate bar with a shiny, clean finish, and a crisp snap.
Once the chocolate has been tempered, it is poured by hand into our custom designed chocolate moulds and left to set until it is completely solid at room temperature; ready to be popped out and hand-wrapped.
We then conduct a final quality inspection, ensuring each bar has a beautiful finish, and is ready to be wrapped and packaged before being despatched to our valued customers of discerning taste.
©2018 DAPAAH GROUP LTD. Created by Kwaku Dapaah