When we started making chocolate in 2016, our vision was clear: Our African bar needed to be represented by the Democratic Republic of Congo. Not Ivory Coast, Ghana, or Madagascar, but Congo. Belgium and Congo share a long and dark history. For us, it felt important to acknowledge that. To keep talking about this enormous but troubled central African country.
So much for the noble plan. In practice, it wasn’t easy. In fact, sourcing from Congo made us realize how hard life must be over there.
Belgium wasn’t importing much cacao from Congo in 2016. The logistics for our origin cacao were a nightmare. Initially, the bags came in over Italy and Germany. The cacao grows in the eastern part of the country. This is a severe conflict area. To get the beans out, they either have to travel across the entire country to the Atlantic Ocean. (To give you an idea of the scale: Congo is nearly 77 times bigger than Belgium). Or, they must head east to the Indian Ocean, crossing through Uganda and Kenya.
To our knowledge, we were the first makers in Belgium to craft a chocolate bar using single-origin cacao from Congo. (If you have other information, please let us know).
Our first partner was the Mutwanga plantation. It sits at the foot of the Rwenzori Mountains – often called the Mountains of the Moon. We created our 50% Dark Milk Mutwanga, which quickly became our bestseller. Our clients loved the high cacao content and low sugar. It struck a perfect balance between creaminess and intense cacao flavor. Our ambassador animal for this bar became the elegant rainforest giraffe: the Okapi.
Then came the heartbreak.
In 2020, Mutwanga was repeatedly raided by armed rebel groups. They had to close permanently. It was devastating for the local community.
We were lost. But thanks to Katrien from Silva Cacao, we found a new source of Congolese cacao. Cacao Okapi, a cooperative in the Ituri province, offered beautiful organic cacao beans. We specifically chose the Mungamba section for its incredible fruity undertones. The plantation name changed, but the spirit – and our beloved Okapi on the packaging – remained the same. The Okapi is a very special, endangered animal native to the Ituri rainforest.
With this new cacao, we expanded. We launched the Crunchy Nibs 55%, featuring extra roasted nibs sprinkled on top. We also introduced our crazy 70% MILK chocolate. It contains 30% milk powder from the Belgian Ardennes. This leaves absolutely no room for sugar. (And, naturally, no room for sugar substitutes or industrial nonsense like vanillin). We call it: Zero Sugar Added. It became another massive bestseller. It is a cozy milk chocolate on a roller coaster.
But the Ituri region gradually fell into chaos too.
Violent fighting erupted. An earthquake shook the region. And a devastating Ebola outbreak took hold. It created an impossible environment for local businesses and communities.
For us, the impact was specific and sudden. The organic certifier deemed the Ituri region too dangerous to visit. They couldn’t conduct their controls. Overnight, Mungamba lost its organic certification.
We are purely organic chocolate makers. This was a massive shock. But there was absolutely nothing we could do.
We spent weeks making intense video and phone calls. We searched everywhere. Finally, we connected with Esco Kivu. They are a major, organic-certified cooperative. They are also located close to the conflict area, but remain relatively un-impacted for now.
Our cacao will now come from the Watalinga sector. And guess what? Okapis are an important part of the fauna there too. The connection feels right. Starting in the summer of 2026, we are transitioning our production from Mungamba to Watalinga.
Eastern Congo is a profoundly dangerous place. Sourcing cacao from there is difficult. It is frustrating. It is constantly changing. But our logistical troubles are nothing. They are tiny in comparison to what the Congolese people endure every single day, year after year.
Consistently sourcing our beans from this region is our small contribution. It is our way of supporting the resilient, hardworking agricultural communities who refuse to give up.
Next time you enjoy any of our dark milk chocolates, take a moment. Remember the journey of those beans. Remember that by eating this chocolate, you are part of that support.
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