Ingredients: cacao and cane sugar
Made in Harlem, NYC
A Note from Sol Cacao co-founder Dominic Maloney
Growing up in the countryside of Trinidad and Tobago, we the Maloney brothers (three of us) were always surrounded by nature. We help plant mangoes, cashew trees and had a variety of animals. But our most memorable experience came from drinking cocoa tea, a chocolate drink infused with spices. When we moved to America we immediately noticed the differences in the taste of the cocoa powder and chocolate. It was not until we were older did we realize the many contributions Trinidad and Tobago makes to the cocoa sector. As well as being recognized as one of the fine flavor producers.
Our early childhood instilled in us a love for the sciences. Dominic majored in biotechnology and is Sol Cacao's head chocolate maker as well as one of its quality assurance testers, while Nicholas is a registered nurse who uses his background to research the nutritional and health benefits of chocolate. A licensed electrical engineer, Daniel is in charge of Sol Cacao's supply chain design. Our early years of living in Trinidad and Tobago Inspired us to want to celebrate cacao from around the world through our company Sol Cacao. We want to preserve taste, and quality by only using two ingredients, to deliver a unique experience. The Maloney brothers aim to share their childhood experience and an affordable luxury crafted in Harlem, NY, with chocolate lovers worldwide.