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The Angry Gorilla milk
Organic
Togo
The Angry Gorilla is our symbol for more fairness in the cocoa trade. The family-run business Stella Bernrain processes the cocoa for us in Switzerland. Milk chocolate with 45% cocoa content, the gorilla weighs 100 grams.
In the future, we want to process our cocoa from Togo into chocolate directly on site. Until Easter, we will donate one franc for every Gorilla sold to our crowdfunding campaign for our own chocolate production in Togo. This year, give a Gorilla with impact instead of a chocolate Easter bunny!
In the future, we want to process our cocoa from Togo into chocolate directly on site. Until Easter, we will donate one franc for every Gorilla sold to our crowdfunding campaign for our own chocolate production in Togo. This year, give a Gorilla with impact instead of a chocolate Easter bunny!
| Nutrition table per 100g | |
|---|---|
| Energy | 2432kJ/581kcal |
| Fat | 41 g |
| of which saturates | 26 g |
| Carbohydrates | 43 g |
| of which sugar | 42 g |
| Protein | 7.8 g |
| Salt | 0.21 g |
Ingredients: Cane sugar*, cocoa butter*, cocoa mass*, whole milk powder*
*from certified organic cultivation
Cocoa: at least 45%
Allergy information: Contains milk, may contain nuts.
*from certified organic cultivation
Cocoa: at least 45%
Allergy information: Contains milk, may contain nuts.
Sustainability and supply chain
Producers
Grown by 2834 family farmers on an average of 1.5 ha in the Plateaux Region in Togo.
Cultivation
Organic, non-irrigated, manually harvested.
Processing
Manually sorted, sun dried.
Cocoa butter processed in Switzerland with cocoa beans from the Dominican Republic.
Milk powder processed in Switzerland with Milk from Switzerland.
Purchasing & Logistics
Purchasing from cooperatives and family farmers straight from the farm since 2000.
Transport: by lorry from decentralised warehouses to Lomé, by ship to Rotterdam, by lorry to Switzerland.
Background
Swiss chocolate – made in Togo
70 per cent of the cocoa processed worldwide comes from West Africa, but the region hardly benefits from this. Only around 10 per cent of the retail price of a conventional bar of chocolate remains in the country of origin. We want to change this by producing chocolate directly in Togo. The aim is for up to 50 per cent of the retail price to remain in the country. To realise our plans, we need 500,000 Swiss francs in start-up capital. But we cannot do it alone. Support our crowdfunding campaign now.
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