65g

Ingredients: Cocoa Beans, Organic Cane Sugar, Cocoa Butter. May Contain Traces of Nuts.

Soy & Gluten Free, Vegan, Non-GMO, No Emulsifiers, No Artificial Colours, Flavours or Preservatives.


Tanzania 70%

Tasting Notes: Strawberry Yoghurt, Hazelnut, Cream
Region: Kilombero Valley, Morogoro Region
Producer Type: Privately owned Fermentary & Social Enterprise
Farm: Kokoa Kamili
Fermentation: 3 Tiered Boxes, 6 days
Drying: Raised Beds, 4 days


Madagascar 70%

Tasting Notes: Honey, Lemon, Caramel
Region: Sambriano Valley, Madagascar
Producer Type: Approx. 410 small holder farmers
Fermentation: 3 Tiered Boxes, 4-5 days
Drying: Patio, Raised Beds


Ecuador 60%

Tasting Notes: Raspberry, Jasmine, Orange
Region: Cerecita, Guayas
Farm: Hacienda La Victoria
Producer Type: Single Estate
Fermentation: 3 Tiered Boxes, 4-5 days
Drying: Patio, 12-14 days


Peru 80%

Tasting Notes: Grape, Vanilla, Melon
Reigon: Pangoa, Junin Valley
Producer Type: Approx. 100 small holder farmers
Fermentation: 4 Tiered Boxes, 5-6 days
Drying: Patio, 12-14 days


Colombia 70%

Tasting Notes: Black Forest Cake, Mulberry, Toasted Almonds
Reigon: Ralito, Cordoba
Producer Type: Approx. 193 small holder farmers
Fermentation: 3 Tiered Boxes, 4-5 days
Drying: Raised Beds, Guardiolas


Birdsnake are a bean to bar company, based in Fairfield, Melbourne. Bean to bar is a small but growing market in Australia. This means that they roast cacao seeds, and then process them into chocolate in house as opposed to sourcing pre made liquor from overseas.

Because of this, they have more control over the flavour of the bars they produce, and know where the beans came from, who produced them, the process during the production and most importantly, how much the producer was paid.

There are serious problems with the Cacao industry. At Birdsnake Chocolate, the goal is to assist by sourcing cacao from producers they have direct communication with, and paying them a much more motivating price that is not related to the commodity market.

Their aim is to grow and eventually be able to work with more and more producers, and offer a delicious alternative to cheap, non-ethically sourced chocolate.

45% Cacao — 2018 Harvest

Ingredients: Ecuadorian Cacao, Sugar. May Contain Traces of Nuts.

Soy & Gluten Free, Vegan, Non-GMO, No Emulsifiers No Artificial Colours, Flavours or Preservatives.

This cocoa comes from Guayas in the South West of Ecuador. The team loves the way these beans hold fruity and deep fudge notes.

It is rich and rounded, just like the monopoly man.


Birdsnake are a bean to bar company, based in Fairfield, Melbourne. Bean to bar is a small but growing market in Australia. This means that they roast cacao seeds, and then process them into chocolate in house as opposed to sourcing pre made liquor from overseas.

Because of this, they have more control over the flavour of the bars they produce, and know where the beans came from, who produced them, the process during the production and most importantly, how much the producer was paid.

There are serious problems with the Cacao industry. At Birdsnake Chocolate, the goal is to assist by sourcing cacao from producers they have direct communication with, and paying them a much more motivating price that is not related to the commodity market.

Their aim is to grow and eventually be able to work with more and more producers, and offer a delicious alternative to cheap, non-ethically sourced chocolate.

One of a kind and out of this world delicious. Birdsnake's first 'mylk chocolate' bar.

Cacao: 50% Tanzania
Tasting notes: Coconut, Milky goodness.

65g

Ingredients: Cocoa Beans, Organic Cane Sugar, Organic Coconut Milk Powder, Cocoa Butter. May Contain Traces of Nuts.

Soy & Gluten Free, Vegan, Non-GMO, No Emulsifiers, No Artificial Colours, Flavours or Preservatives.


Birdsnake are a bean to bar company, based in Fairfield, Melbourne. Bean to bar is a small but growing market in Australia. This means that they roast cacao seeds, and then process them into chocolate in house as opposed to sourcing pre made liquor from overseas.

Because of this, they have more control over the flavour of the bars they produce, and know where the beans came from, who produced them, the process during the production and most importantly, how much the producer was paid.

There are serious problems with the Cacao industry. At Birdsnake Chocolate, the goal is to assist by sourcing cacao from producers they have direct communication with, and paying them a much more motivating price that is not related to the commodity market.

Their aim is to grow and eventually be able to work with more and more producers, and offer a delicious alternative to cheap, non-ethically sourced chocolate.

Birdsnake's take on a hazelnut chocolate spread. Use on bread or just eat straight out of the jar.

270g
Made with Hazelnuts, Ecuadorean Cacao, Organic Cane Sugar, Cocoa Butter & Coconut Oil.

Soy & Gluten Free, Vegan, Non-GMO, No Emulsifiers No Artificial Colours, Flavours or Preservatives.

This cocoa comes from Guayas in the South West of Ecuador. The team loves the way these beans hold fruity and deep fudge notes.

It is rich and rounded, just like the monopoly man.


Birdsnake are a bean to bar company, based in Fairfield, Melbourne. Bean to bar is a small but growing market in Australia. This means that they roast cacao seeds, and then process them into chocolate in house as opposed to sourcing pre made liquor from overseas.

Because of this, they have more control over the flavour of the bars they produce, and know where the beans came from, who produced them, the process during the production and most importantly, how much the producer was paid.

There are serious problems with the Cacao industry. At Birdsnake Chocolate, the goal is to assist by sourcing cacao from producers they have direct communication with, and paying them a much more motivating price that is not related to the commodity market.

Their aim is to grow and eventually be able to work with more and more producers, and offer a delicious alternative to cheap, non-ethically sourced chocolate.

Birdsnake's first ever choco sauce!

450ml
Made with 45% Ecuadorean Cacao, Raw Sugar & Organic Coconut Oil.

Drown your pancakes, cereal, morning oats or sorrows.
Or simply squeeze into your face!

And yes, it does harden on ice-cream, just like your childhood favourite <3

Soy & Gluten Free, Vegan, Non-GMO, No Emulsifiers No Artificial Colours, Flavours or Preservatives.

This cocoa comes from Guayas in the South West of Ecuador. The team loves the way these beans hold fruity and deep fudge notes.

It is rich and rounded, just like the monopoly man.


Birdsnake are a bean to bar company, based in Fairfield, Melbourne. Bean to bar is a small but growing market in Australia. This means that they roast cacao seeds, and then process them into chocolate in house as opposed to sourcing pre made liquor from overseas.

Because of this, they have more control over the flavour of the bars they produce, and know where the beans came from, who produced them, the process during the production and most importantly, how much the producer was paid.

There are serious problems with the Cacao industry. At Birdsnake Chocolate, the goal is to assist by sourcing cacao from producers they have direct communication with, and paying them a much more motivating price that is not related to the commodity market.

Their aim is to grow and eventually be able to work with more and more producers, and offer a delicious alternative to cheap, non-ethically sourced chocolate.