GINGER: THE LIFE
OF THE TEA PARTY

At first, the fiery, spicy, crystallised Chinese ginger stays locked away inside the 60% dark chocolate. But, as it melts, a hit of ginger finds its way to your pallet. It’s a neat little party trick that’s fun to try again and again.

Ginger
ORGANIC GINGER

Ginger is tricky. We go to serious lengths to make sure our Chinese ginger has just the right blend of heat and sweetness.

FAIR STANDARDS

We buy these beans at a fair price, directly from cocoa farmers in the Dominican Republic who use organic farming techniques.

IF YOU LIKE THIS…

The best way to find your next favourite flavour is to let your current favourite be your guide. See where Maya Gold leads you.

OUR INGREDIENTS MAKE
US WHO WE ARE.

When you stop to think about how anything is made, usually you’ll break it down into its individual parts. In our case, it’s our organic and Fairtrade-certified cocoa beans, sugar and vanilla that make our chocolate taste so balanced and dynamic. It’s easy to create a great-tasting bar of chocolate, use great-tasting ingredients.

Ginger
ORGANIC CANE SUGAR

We use unrefined sugars which meet the Soil Association’s standards for organic sugar.

ORGANIC GINGER

Ginger is tricky. We go to serious lengths to make sure our Chinese ginger has just the right blend of heat and sweetness.

ORGANIC COCOA BEANS

We use the finest organically grown cocoa, ground from Trinitario beans to give our chocolate its distinctive trademark flavour.

SOURCED FAIRLY, FROM THE FARMERS TO THE FACTORY

We want everything that Green & Black’s touches to be better off than it was before. We follow the Ethical Sourcing Standards in our own work place and we expect our business partners to follow suit. A commitment to human rights, the environment, ethical trading and sourcing is at the core of everything we do.
DISCOVER MORE ABOUT OUR PHILOSOPHY


MEET GINGER’S FRIENDS

If Ginger is one of your favourites then Brandt, our Taste Specialist, might just know what else you’re going to love. See, he’s created a palette path to help everyone discover new and interesting flavours or rediscover long-lost, forgotten favourites. For Ginger fans, Brandt suggests:

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