be happy chocolate

be happy chocolate came from a desire to create ethical, dairy and cane sugar free chocolate that doesn't feel like a compromise. Co-founder Elly Otty is a life long lover of chocolate, but as someone avoiding both dairy and cane sugar, she could never find anything that truly satisfied her. So, with the logic of someone who simply refuses to accept that a problem can't be solved, she started making her own. What began as kitchen experimentation – and enthusiastic encouragement from friends who wanted a regular supply – eventually became be happy chocolate, launched in 2018 from Martinborough in the Wairarapa. Elly's partner Jon Cottrell, an engineer with experience in food production, came on board to help perfect the recipes and processes, and the pair have been refining their craft ever since.

be happy occupies a unique corner of the craft chocolate world. Every bar is dairy-free and cane sugar-free – a deliberate choice, not a limitation. Combined with organic ingredients and a deeply ethical approach to sourcing, the result is chocolate that has nothing to prove and everything to offer – a fact backed up by a growing collection of awards. The cacao is sourced primarily from an indigenous-run, farmer-led cooperative in the Peruvian Amazon – a direct relationship made possible through Be Happy's partnership with the Rainforest Foundation. Since the company’s first birthday in 2019, Elly and Jon have donated 5% of profits to the Foundation, helping to protect rainforest and support indigenous communities across South America. Their solar-powered factory, compostable packaging and zero-waste approach sum up a business that takes ethics and sustainability as seriously as it takes nutrition and deliciousness.