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Freshly Ground PR is a PR and marketing agency based in Bath, specialising in independent food and drink, hospitality and lifestyle brands.

Reimagining raw chocolate with the lost crops of the Incas

Amy Brice

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Bristol-based Adam’s Chocolate has refined the recipe for healthy yet indulgent snacking with its ground-breaking organic cold pressed chocolate, which not only tastes sensational but leaves the consumer feeling incredible. Harnessing the ‘Lost Crops of the Incas’, with ingredients including yacon, lucuma and maca, which are all grown at the foot of the Andes and have been consumed for their medicinal properties for thousands of years, each cube of chocolate has a gentle sweetness and a uniquely smooth and velvety fudge-like texture.

As well as aiding digestion and boosting the immune system, Adam’s Chocolate, which is Soil Association and Vegan Society certified, contains a selection of colourful superfoods. Each chosen for its health benefits and flavour profile, they are woven into the rich raw cacao to create four flavours. With Goji Berry and Pistachio; Hazelnut and Blackcurrant; Coconut and Banana; and Great Taste award-winning Mint to choose from, Adam’s Chocolate is a rare delight that can be enjoyed and shared with friends any time, whether nibbled in the morning to kick start the day or shared around the office in the afternoon.

Earlier this month, Adam’s Chocolate unveiled a fresh new look, following a year of support, business guidance and branding consultancy from The Seed Fund, as a result of winning the philanthropic organisation’s annual prize in September 2016. The elegant resealable pouches display illustrations of the rare criollo tree and its precious bounty, cacao, alongside representations of each flavour combination, to help tell the story behind this pioneering product.

Each 82g resealable pouch of Adam’s Organic Cold Pressed Chocolate is available from independent grocery stores and health food retailers in the South West, as well as online at www.adamschocolates.com,  RRP £5.75.