Sub Umbra Floreo Chocolate

“Under the shade we thrive”

Sub Umbra Floreo Chocolate | “Under the shade we thrive”

We didn’t set out to make chocolate. Our plan all along was to export fine flavor cocoa beans sourced both from our farm and from small farmers in the Stann Creek district, bring a lot of science to cocoa genetics, cocoa growing and the fermentation process and export it to premium bean to bar makers in the US and Europe.

Well, we’re doing that, but along the way we set up a small lab to review the flavor and quality of our cocoa beans. Which led to us identifying and enhancing the incredible cocoa liquor, which with the help of our home grown cocoa team, led to amazing chocolate. We are still trying to understand the flavor nuances between say cocoa grown at Maya Mopan, and on our farm at Silk Grass, and between different varieties of cocoa, and using different fermentation techniques. And we’re going to be at it for years.

This led to our range of chocolate including dark, milk and coconut lines, with more to come when we can figure out the right amount of blood orange peel to add, or how much dried papaya is too much. Our 15g bar is plenty to enjoy with a rum after dinner, or as a pick-me-up in the afternoon.

Incorporated in Belize’s national flag, Sub Umbra Floreo, or “Under the shade we thrive” epitomizes our dedication to protecting and showcasing Belize’s unique biodiversity and developing a workforce of artisans and craftsmen and craftswomen. In time we will start private farm tours where you can experience the chocolate making process from the field to your face without having to trek for hours in the jungle. Right now, Corridgeree is a working farm complete with trucks, dogs, powertools and pumps and no showroom, but soon we’ll let you behind the scenes…….

While you are in Belize, we encourage you to try other local chocolate makers, including Chris and Jo at who we met years ago at a cocoa conference in Trinidad and Tobago.

Our Products

Dark Chocolate

Our most popular line, proudly made with just two ingredients: Belizean cocoa beans and Belizean cane sugar.

Our 65% dark chocolate is made from cocoa beans grown or sourced in Stann Creek, including our own farm.  The result is a smooth and exotic mix of raisin and tropical fruit notes that goes perfectly with a sip of Belizean rum or your morning coffee.

Our 15g dark chocolate squares are available in single packs, six packs and bags of 20.

Milk Chocolate

We use 30% cocoa solids, milk powder and Belizean cane sugar to make our milk chocolate line.  Milk chocolate squares will delight your children and make a perfect gift for birthdays and anniversaries.

Our 15g milk chocolate squares are available in single packs, six packs and bags of 20.


Our chocolate swirl line is a mix of our signature dark chocolate, and white chocolate, mixed in a secret combination by our chief chocolatiers.

The dark chocolate uses 65% cocoa solids and Belizean cane sugar while our white chocolate is a decadent mix of cocoa butter and Belizean cane sugar.  Swirl chocolate is great for that after lunch pick-me-up, or as an accompaniment to your morning coffee.

Our 15g swirl squares are available in two packs.


Every month or so we release a microbatch line of chocolate straight from our testing kitchen.  From white hibiscus, through coconut milk to a dark orange square our chocolate team works to showcase the unique flavors of Belize.

Cocoa powder

Our pure Belizean cocoa powder is a rich chocolaty indulgent treat that can be used for baking, making hot or cold chocolate, or just sprinkled on your breakfast cereal.

With deep red/brown color and highly aromatic notes you will be experiencing some of the finest single origin cocoa powder available.

Our cocoa powder is available in 150g and 2lb packs.

Cocoa butter

Perfect for cooking sweet and savory dishes, cakes, ice cream, lattes, and hot chocolate, where it adds a creamy texture.  It can also be used to to smooth scars, wrinkles, and other marks on the skin.

Our cocoa butter is available in 170g packs.