Fijiana Cacao and Adi Chocolate continue to use the finest Fijian sugar and cacao to craft world-class chocolate for local and export markets.

The company has some exciting new products in development, including new chocolate desserts, as well as immersion of curry powders.

In 2004, after discovering cacao growing naturally in Fiji, Tomohito and Harumi Zukoshi started their culinary journey with cacao and chocolate. Awestruck by the beauty of the cacao pod, they started using the fruit to create edible delights for their restaurant in Savusavu.

They soon realised that the chocolate delights were more popular than their sushi offerings, so the couple set out to share their love of cacao and of chocolate with a wider audience.

Production
The original production facility in Vanua Levu was soon outgrown, and product demand meant relocating the factory to Viti Levu.

The chocolate is made traditionally by hand, using two core ingredients – Trinitario beans grown in the deep Fijian rainforests, and raw cane sugar from Sugars of Fiji.

The product range also includes additional additives like ginger, kava, coffee beans and milk to produce a wide range of chocolates that appeal to all tastes.

Mr Zukoshi said: “Our chocolate is all natural from planting to processing. “Our chocolate forms while breathing uncontaminated South Pacific Breeze. “We use wonderful Fijian ingredients, and while we never add chemicals, we always add laughter and love.”

Working alongside a co-operative of forty-eight Fijian farming families, Mr Zukoshi assists in the growing; the harvest; right through to processing to ensure the purity of Fijian raw materials carry through to the finished product.

Fijiana Cacao Chocolate

The art
It takes 170 days from blossom to harvest.

This is followed by three days of fermentation, seven days of sun drying, five days of processing and sugar infusion, before a final 14 days of aging.

Mr Zukoshi loves the art of chocolate making to being part of a natural orchestra for more than two hundred days.

“Once you’ve tasted the chocolate though, you’ll find it hard to keep the chocolate in your hand for more than a few minutes.

“The Sugars of Fiji help to create a wonderful natural honey flavour, and the cacao emits a beautiful nutty flavour.

“Combined, the two core ingredients create chocolate with a distinctive taste.”

Graham Clark chief executive officer of Fiji Sugar Corporation said: “We are delighted to see Fijiana and Adi Chocolates using our Fijian sugar and supporting local cacao farmers to produce a world-class product.”

Fijiana Chocolate is available at supermarkets and Prouds stores throughout Fiji.

Feedback: susana.tuilau@fijisun.com.fj