Some quick notes taken when studying the cocoa fat of cocoa beans. A very important parameter when developing new recipes and tempering the chocolate. As a rule of thumb the cocoa fat content increases the further away from equator you get as seen from the top graph. The graph below is actual data showing the solid cocoa fat in relation to the temperature. Thanks a lot to @chocolateunpacked for the article.
Our chocolate is made with cocoa beans from farmers respecting human rights, cocoa forestry and biodiversity. We make it in Copenhagen, Denmark and it is always prepared in small batches using few ingredients and no secrets.