The inspiration and origins of Sorella Cacao is connected to Costa Rica, a vibrant, earthy and colourful part of the world where nature, healing, music and cacao is in abundance. After being deeply inspired by the local peoples connection, celebration and reverence for cacao, the path of curiosity was paved. After learning directly from the cacao trees and devoted teachers, the seed of Sorella Cacao was brought back to Australia and birthed into what it is today.
We would not be here today if it weren’t for those teachers and the spirit of Cacao herself. The magic of these teachings live on through our chocolate.
Where it began
Our teachers in Costa Rica!
Our Values
Acknowledging Cacao as a teacher
Sourcing ethical, sustainable and organic ingredients
Imbuing joy into the process
Keeping it simple
What We Do
We make chocolate the long way — by hand, from the bean, with care at every step.
Our journey begins with ethically sourced, organic cacao beans, chosen for their integrity, flavour, and the people who grow them. Each batch is gently roasted to awaken the bean’s natural aromas, then carefully cracked and winnowed, separating the cacao from its husk in a quiet, deliberate ritual that has changed little over time.
From there, the cacao is slowly milled and poured into a traditional stone grinder, where time does most of the work. Over many hours — sometimes days — the stones smooth and refine the chocolate, transforming it into something silky, complex, and deeply expressive of its origin. Nothing is rushed. Nothing is forced.
What emerges is chocolate in its truest form: rich, honest, and alive with character — crafted with patience, reverence, and a deep respect for the land, the bean, and the craft itself.