Our ingredients

Do you want to learn more about the origin of our Mesjokke-ingredients? Are you curious where we get our products from which make our chocolate so heavenly good?
Then this is the place to be! On this page, we will give you a deeper insight in all these matters. Because once you know where your chocolate-bar really comes from, you can enjoy it even more.

Cocoa beans:

  • D.A.R.C. Angel: Nicaragua The cocoabeans for our D.A.R.C. Angel chocolatebars originate from the plantations of Cacao Bisiesto in La Dalia, which is situated in the Matagalpa region in Nicaragua. The name is linked to the founding day of the company, the 29th of February, which only occurs during leap years. Bisiesto is the Spanish word for leap.
    The founders José Enrique Herrera and Giff Laube are in close contact with other farmers to ensure the quality of the cocoa and to be able to offer them a higher price than world market prices. Together they respectfully treat the nature and the cocoa during the whole productionprocess, so that the dried cocoa has only a subtle bitterness and acidity. The flavour profile is quite intense and it reminds us of coffee and nuts.
  • Stardust: Madagascar The cocoa for our Stardust chocolate comes from the continent with the world’s largest cocoa production, namely Africa. But not from the cocoa region (West Africa), but approximately 6000 km southeast from here. The beans originate from one of the largest islands in the world: Madagascar. Here, a former Swedish diplomat (Åkesson) settled in 1970 en founded multiple plantations since then. The cocoa from these plantations is renowned in bean-to-bar spheres, but is mostly used for the production of dark chocolates. We saw it as a huge challenge to produce a milk chocolate with this fantastic cocoa. A dark milk chocolate however, in which the different layers of flavour (sweetness, bitterness, sourness, saltiness; but also fruity and caramel notes) come through wondefully well.To be more specific about the origin of the cocoa, they are produced at the Ambolikapiky platation which is part of Åkesson’s 2000 ha plot in Madagaskar. It is situated in the Sambirano valley in the northwestern part of Madagascar. Christian is head of the fermentation process, and keeps track of this 6 day procedure. After 2, 4 and 5 days (in cocoa terms 2-2-1-1), the beans are turned to create an airflow so that the beans become well fermented. Marguerite takes care of a perfect drying process which takes 5 days up to two weeks, depending on the weather. Both like local Saleg-music, which is played most often during the labour. Bertil Åkesson, the owner of the plantation, loves Saleg-music as well but has a broader taste varying from classical music to rock ‘n roll. No day passes by without music: the first thing done in the morning is turning on the stereo set.



  • Cane Sugar: For our D.A.R.C. Angel ánd for our Mystery Dark chocolate, we use cane sugar from La Réunion. This island is situated next to Madagascar, about 700 kilometer eastwards. Nevertheless, La Réunion is a french region, about the size of the German province Sauerland. The main activitiy here is, not surprisingly, the production of cane sugar. The harvest is still very much hand labour (well, “hand” labour…. They use machetes for it…). This sugar has an organic certification, so that we can say with bigger certainty that the production is done in a sustainable way.
  • Muscovado sugar: The taste of caramel in our Stardust chocolate is not coming from an extra ingredient, but we derive it from the Muscovado sugar we use. This is an unrefined, brown sugar (sounds like the Rolling Stones) with a high melasse-content. Melasse is extracted from the cooking of sugar until it becomes viscous. After this process, it is heated to evaporate the remaining water content. By doing this, it will get it’s caracteristic tast and it’s viscous consistency. The sugar is coming from Mauritius, a tiny island in the Indian Ocean east of Madagascar. The climate overhere is perfect for the production of sugarcane. This sugar has an organic certification as well.

Other ingredients:

  • Vanilla powder: Even though we only use a pinch of this in our Stardust, it just gives the right vanilla-flavours that we like in our milkchocolate. Our expedition has led us to a powder from Madagascar. This vanilla powder is produced out of the marrow of the vanilla pod.
  • Salt: This is even scarser in our Stardust, but it does give that kick in the after taste. We use a Fleur de Sel from La Guérande, which does only have to be used in small quantities because of it’s high quality. La Guérande lies in Southern Brittany, which is a region in the western part of France close to Nantes, Rennes and Lorient. The cooperation there, takes care of a harmonious co-existence between the producers; mutual help and the sharing of benefits is not uncommon. Next to this, the producers take good care of the environment and will do everything within their capabilities to ensure the well-being of the surrounding areas.
  • Milk powder: Our milkpowder is a blend of creamy cow milkpowder and sweet whey powder. Both the milk and the whey is first concentrated and afterwards spray dried. Both of the products come from European milk cows, and the blend is made in The Netherlands. No additives are added to this blend, so that it remains a purely natural product. We pick up this milk powder personally in Barneveld, so that we know the person with whom we trade.