Chocolate made to your specification.
Or to your intention.
Formulation, production, and packing for brands that will be judged on what they put their name to.
Start a Project
Haus of Cacao holds to a single principle: every decision belongs to the whole.
Cacao is an agricultural product rendered extraordinary by judgment. Origin, fermentation, formulation, temper, form, and presentation each determine what the next can achieve.
The House governs the entire sequence, from the selection of the bean to the piece in the hand.
Twenty-five years
of comparative work.
Judgment in cacao is earned by comparison. The House has evaluated, sourced, and produced across more than twenty origins, and knows how each behaves in fermentation, in the roast, and in the finished piece.
Every format,
made in house.
Dark, milk, white, vegan, no added sugar, single origin or blended. Formulated to the brief and produced under one roof.
Bars & Tablets
Chocolate tempered, deposited, and vibrated into custom or standard molds. Bespoke tooling and embossing produced to your artwork.
Bonbons & Truffles
Shells cast and cooled, filled with ganache or caramel built for the shelf life required, then capped and finished by hand.
Enrobed & Coated
Centers passed beneath a curtain of couverture formulated for viscosity and snap at the thickness the piece calls for.
Spreads & Ganache
Refined to a texture that holds at room temperature, filled hot and sealed for stability.
Drinking Chocolate
Powders and flake formulated for dispersion in milk or water, at the strength the service requires.
Couverture & Inclusions
Couverture, callets, and inclusions produced to specification for other manufacturers and pastry kitchens.
Fifty pieces or fifty thousand,
governed by one standard.
Small-batch refiners, tempering, and a sensory bench. Formulations are built here, tasted against origin references, and revised until the sample is the one you approve.
Commercial lines for depositing, enrobing, cooling, and packing, certified and documented. The same team governs both rooms, so the approved formulation is the formulation that ships.
One house, every stage.
A chocolate product is a sequence of decisions. The House holds all of them, drawing on its own facilities and a network of specialists chosen for each project.
Cacao & couverture at origin
Beans and couverture selected and produced to specification at source.
Formulation
Recipes developed from concept, or refined from the specification you bring.
Production
Lab through commercial scale, certified and documented.
Packaging
Structure, tooling, and finishes, produced in house and through partner houses.
Quality & compliance
Organic, kosher, and gluten-free, with a documented food safety plan and paperwork prepared for your own audit.
Advisory
Category, product, and sourcing counsel available before commitments are made.
Marketing
Delivered through our partner agency when a launch calls for it.
Find the route that fits the project.
Contract manufacturing, private label, and co-packing describe different scopes. Here is how they compare.
| Contract Manufacturing | Private Label | Co-Packing | |
|---|---|---|---|
| Who owns the formulation | You do — bring your own | Developed for your brand | You do — already produced |
| Development included | Available as an addition | Yes — full formulation | Packaging only |
| Who produces | Haus of Cacao | Haus of Cacao | You or your maker |
| Packaging | Included | Included | The primary service |
| Best for | Brands with an established product | Retail, hospitality, and new lines | Makers seeking packing capacity |
| Minimum run | Open. Projects are accepted on the brief rather than the volume. | ||
| Typical timeline | Weeks at lab scale | Development first, then production | Scoped per project |
Contract Manufacturing
Private Label
Co-Packing
Eight stages, one standard.
Chocolate is made by a sequence of transformations, each one setting the limit of what the next can achieve.
Selection
Beans assessed by origin, fermentation, and cut test, chosen against what the finished piece has to do.
Roasting
Profiles built per origin. The roast draws out the character fermentation created and settles the flavour direction.
Refining
Particle size taken down until the chocolate reads smooth on the palate rather than on the specification sheet.
Conching
Hours of agitation and heat to develop flavour and carry off what the finished chocolate is better without.
Tempering
Cocoa butter crystallised into its stable form, which gives the gloss, the snap, and the shelf life.
Forming
Deposited, enrobed, or moulded to the format, with bespoke tooling where the piece calls for it.
Packing
Wrapped, sealed, and cased to protect temper and aroma through the whole distribution chain.
Release
Palletised and released with certificates, specifications, and documentation ready for your own compliance.
Integrity is the method,
not the description.
Cacao is bought on terms the House would accept itself. Work is accepted on the standard rather than the schedule. Growers, partners, and clients are chosen by the same measure.
Love sits at the centre of this, and it is the reason every detail is done properly.
Answers before you ask.
What is the difference between contract manufacturing and private label?
Contract manufacturing means the House produces a formulation you own. Private label means the House develops it and you brand it. Both are offered.
What is your minimum order?
Open. The lab runs small development batches and the facility runs commercial volume, so projects are accepted on the brief.
Do you develop formulations?
Yes. Bring a finished specification for production, or a concept the House develops into a product, with formulation, sampling, and scale-up included.
Which certifications do you hold?
Organic, kosher, and gluten-free, with a documented food safety plan. Certificates and specifications are available on request.
Do you co-pack chocolate made elsewhere?
Yes, following a short product assessment so temper and shelf life can be confirmed before the House takes custody.
How long does a project take?
A lab run of an existing formulation takes weeks. Development and commercial volume are scoped against your date at the brief stage.
Tell us what
you are making.
Share the product, the volume, and the date. The House returns a scope, a timeline, and a price.