This pleasure is incomparable: Smell a fresh bar of milk chocolate, bite into it, feel the delicate melt and experience the creaminess of the chocolate with all your senses. It’s like food-porn! Leave the piece of chocolate on your tongue and gently move it back and forth until it is completely melted. This should take a few minutes.
Milk is an essential component of chocolate, which makes it so tender. It doesn’t matter if you taste a classical fairafric-chocolate with 43% cocoa or another flavor with sea salt: It is important to us that you have a full overview of where the milk in this chocolate comes from and how it gets there at all.
We exclusively use organic milk powder from the Schwäbisch Hall district in Baden-Württemberg for all our chocolate creations. To be more precisely: from Schrotzberg. Dairy farmers live in this idyllic land with a great destination: To make the life of their dairy cows as species-appropriate as possible. To this end, the Schrozberger dairy farmers’ cooperative  has been farming not only organic since 1975, but also 100% demeter.
Many may question themselves now why we use milk powder for our chocolate production at all, because almost all chocolate advertisements show normal and fresh milk. In fact, however, milk chocolate always contains powdered milk. This may be skimmed milk powder or whole milk powder, depending on the variety.
The reason for this is to be found in science: Chocolate is an almost completely anhydrous food and therefore milk can only be used in powder form. There are different types of milk powder, also called dry milk powder, which are used in the production of chocolate – such as roller full-cream milk powder or spray full-cream milk powder.
In the end, it is only important for the chocolate that the lactose does not re-crystallise after production, because this would influence the quality, especially the melting of the chocolate. Of course, every chocolate manufacturer has his own recipes and trade secrets here, but for us at fairafric, one thing counts most of all: that the milk powder we use is of the highest possible quality.
In the end, only two questions remain unanswered. The first one: Why do we import our milk powder from the EU for our “Made in Ghana” chocolate? Of course we would like to get all our ingredients from Ghana. Unfortunately this is difficult in the case of milk powder.
Milk powder in Africa is actually only imported (mostly from the EU) because agriculture there is heavily subsidised and the high capital costs for drying plants (keyword legal security) have to be raised by banks and investors.
For political and historical reasons, we are currently forced to import milk powder. Even if there were milk powder on the spot in Ghana, we would still have to import it, because otherwise it would of course not have been produced according to the Demeter guidelines, which are so important for us.
But at least it is good to know that on a pallet of milk powder that we send to Ghana there are 750 KG of milk powder, which is enough for 30,000 bars of milk chocolate. And last but not least the second question: What does fairafric have to do with the dairy cows’ horns from Schwäbisch-Hall?
This question can be answered quite simply for a change.
By diligently supporting the demeter-dairy farmers’ association from Schrozenberg in Schwäbisch-Hall, we are helping – and so are you – to finance more cows that can enjoy the best possible cow life there.
This includes lying lazily in the sun and walking through the grass as well as being allowed to keep their horns – this is one of the demeter principles. And that not only pleases the cows, but us as well. With this in mind: Get to know our delicious organic chocolate with happy cows’ demeter milk powder! And here you can buy your favorite chocolate.