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From Bean to Bar: The Naive Process

At the heart of Naive Chocolate's success is its dedication to bean-to-bar process. For years, Domantas Uzpalis has been sourcing fine cacao and wild organic ingredients from the best farmers and suppliers in Lithuania and around the world. Unlike many commercial chocolate makers, Naive controls every step of the production process, from roasting the beans to molding the final product.
What sets Naive apart is Domantas' belief in working directly with producers, not just middlemen. This close connection with farmers allows Naive to create exceptional chocolate from the very start of the process. The more unique the location of the cacao, the better the result, according to Domantas.

A Palette of Flavors

Naive Chocolate's adventurous approach to flavors is truly what makes it stand out. The company offers an impressive range of chocolate varieties:
Local Lithuanian Ingredients: Chocolate infused with porcini mushrooms or kefir, celebrating the rich culinary traditions of Lithuania.
Exotic Flavors: Bars featuring unusual ingredients like tahini or durian, appealing to the adventurous foodie.
Nano-lots Collection: A special line of chocolate made from extremely rare cacao beans, offering unique and exclusive taste experiences.
All ingredients used by Naive are grown using biodynamic practices, ensuring they complement the high-end chocolate perfectly. In a unique approach, all ingredients are freeze-dried before being mixed with the cacao. This process results in bars with silky smooth textures that carry distinct aromas, bringing the tasting experience to new heights.

Philosophy: Honesty and Sustainability in Every Bar

Naive Chocolate's philosophy centers on transparency, sustainability, and quality. The company is committed to using ingredients that are grown using biodynamic practices, aligning with the increasing consumer demand for ethically sourced and produced food.
Recognition on the Global Stage
The quality and innovation of Naive Chocolate have not gone unnoticed on the international stage. The brand has received several prestigious awards, not just for its chocolate but also for its packaging design. These accolades, coupled with favorable reviews from reputable food journalists, have firmly placed Naive Chocolate on the international foodie map.
Impacting the Lithuanian Chocolate Scene
Naive Chocolate's success has had a significant impact on the Lithuanian craft chocolate industry. It has not only raised the profile of Lithuanian sweets internationally but also set a new standard for artisanal chocolate production. The company's success story serves as an inspiration for other small businesses in Lithuania and beyond, showing that with creativity, quality, and ethical production, a small-town business can achieve global recognition.
Lithuanian Naive Chocolate represents more than just a brand; it's a testament to the power of creativity, quality, and ethical production in the food industry. From its small-town origins to international acclaim, Naive Chocolate, under the guidance of Domantas Uzpalis, continues to push the boundaries of what chocolate can be. As it grows and innovates, Naive Chocolate remains true to its roots, offering a taste of Lithuania's creativity and natural bounty to chocolate lovers around the world.

specialty cacao*, cane sugar*, pure cacao butter*, grass-fed milk powder*, golden berries*(5%), banana*(2%). May contain traces of treenuts, peanuts, wheat or milk. cacao min. 67%. keep it dry and cool. *wild or all-natural farming!

当社のチョコレートメーカーは、製品に人工安定剤や保存料を一切使用していないことを誇りに思っており、そのため、他の高級チョコレートと比べて、その製品はより温度に敏感になっています。

最適な味わいを確保するには、温度が 16 °C から 18 °C の間で、涼しく乾燥した場所にチョコレートを保管することをお勧めします。チョコレートは湿気の増加により砂糖が結晶化し、食感や風味が変化する可能性があるため、冷蔵保存はご遠慮ください。

逆に、過度に高温で保管するとカカオバターが分離し、チョコレートの表面に白い膜が形成されることがあります。このカカオバターの損失により、チョコレートが乾燥し、その結果、風味が変化する可能性があります。細心の注意を払って保管することで、当社のおいしいチョコレートの完全性を保つことができます。