Process

1

Ingredient Sourcing

We begin with sourcing undervalued ingredients from resilient Mediterranean crops such as carob, chickpeas and pumpkin seeds. These ingredients provide a stable production supply in the face of climate disruption with a cost competitive edge.
2

Fermentation

Through our patented process, each ingredient is individually fermented to recreate complex, cocoa-like tangy notes.
3

Roasting

We then roast the fermented ingredients to deepen their flavour profile with the rich and bitter notes characteristic of chocolate.
4

Chocolate Making

After roasting, the ingredients are carefully balanced into the perfect blend for the desired chocolate profile. The final steps follow standard chocolate production to deliver a ready to use drop in solution for a wide range of applications.

Our plant

Foreverland’s production facility is located in Putignano (Bari). The plant can produce up to 500 tonnes/year of alternative chocolate in chips, drops or liquid form.

On site we also have our R&D lab working daily on industrial trials, new product developments and ensuring all partner requests are tested and trialed with speed and reliability.

Safety and sustainability are always a central priority to Foreverland. Our production quarters are allergen free and optimized to the highest environmental standards.