From the foodies who brought you Chocolate Jam, now we introduce: GIN JAM.

From the foodies who brought you Chocolate Jam, now we introduce: GIN JAM.

Products: Gin Jam

Love gin? Then you will crave GIN JAM!

After years of experimenting with gin recipes (it was tough, as you can imagine!), we’ve developed a gin that combines brilliantly with our home-made gooseberry and strawberry jams. We make the gin from scratch, fermenting the alcohol, triple-distilling it and infusing it with African botanicals. Yet we’ve managed to keep the alcohol content in these jams to below 1%, so they are safe to eat with breakfast.

I found a magic lamp and rubbed it. Out popped a genie. “Gin,” I said. “Not djinn. GIN!”

- Di Möhr

AFRICAN INFUSED Gin Jam with strawberries

We take plump strawberries, lace them with gin, cook them with sugar into a fresh, fruity jam and add another splash of gin for good measure. The result is a glorious fusion that has multiple layers, infused with the scent of a sophisticated African gin. Enjoy this jam with scones and cream – or even better crème-fraîche – on crumpets, on toast with breakfast, or with salted nuts and crackers with sundowners.

AFRICAN INFUSED Gin Jam with gooseberries

The tart gooseberries are held in suspension in a sweet, golden, jewel-like gel. The distinctive gin aroma comes through immediately, with nuances of juniper and wild fynbos. Serve this jam on shavings of a hard, full-bodied cheese. Or oozing over a muffin. Or in a picnic hamper together with ciabatta, farm butter, grapes and nuts.

Scientific fact: Dark chocolate is good for the soul. Need proof? Place a piece of dark chocolate on your tongue and close your eyes while it melts; then try arguing the point.

- Di Möhr

Products: Chocolate Jam

African Infused Chocolate Jam is a wickedly addictive, voluptuous, chocolatey jam made from fruit, sugar, magnificent 70%-dark chocolate, and infused with fabulous African flavours.

When we started creating these recipes, we set ourselves one criterion: it has to be good enough to entice the angels to come tumbling out of heaven to get a taste. It has to make you want to the clean the last smidgen from inside the jar with your tongue. So far we have developed four flavour combinations that meet this standard:

The greek term ' theobroma' (botanical name for the cocoa plant) means literally food of the gods. Chocolate has also been called the food of the devil, but the theological basis for this claim is obscure.

- Anonymous

AFRICAN INFUSED Chocolate Jam with fynbos honey & ginger

Temptation in a jar. Taste how the rich dark chocolate balances the sweetness of fynbos honey and ginger’s bite. Spoon it on to waffles, pancakes, toast, or warmed on ice-cream.

AFRICAN INFUSED Chocolate Jam with indigenous African coffee

Magic in a jar. Succumb to your favourite obsessions – single-origin coffee, rich dark chocolate and intense orange. Devour it on a croissant, on melba toast, in a sundae, or straight from the jar.

AFRICAN INFUSED Chocolate Jam with strawberries and a hint of chilli

Sensuality in a jar. Taste the luscious strawberries and rich dark chocolate, ending with a tiny kick of African chilli. (heat: 2/10). Dollop it on a croissant, on scones & cream, with cheeses, or try it on a piece of rare steak.

AFRICAN INFUSED Chocolate Jam with baobab fruit & orange

If you could break off bits of heaven, melt them and bottle them, this is what it would be like. Taste the lemony-flavoured fruit of the baobab tree – the Tree of Life – paired with tangy orange and voluptuous dark chocolate. Savour it on a croissant, on a cheese platter, or with bacon.

Sin-free (virtually)

Our African Infused Chocolate Jam is sort-of, kind-of, almost sin-free. (Nothing that tastes this good could be completely without any vices, and we don’t claim to be eco-angels, but we do try to do the right thing.)

So here’s how you can salve your conscience while you indulge your senses:

No Dairy

We’ve are converts – chocolate snobs – so there’s no milk in this chocolate! Three of our flavours are vegan-friendly and the one that contains honey is vegetarian-friendly.

The Coffee

We buy single-origin coffee from aficionado Michael Bayer and his Beanery team in Hermanus. Their mantra is that their beans are bought with conscience and roasted with care – they buy their beans directly from the coffee farmers in Africa and bring it straight to Hermanus without the usual middlemen.

Baobab Fruit

We buy baobab fruit which has been sustainably hand-harvested from wild-growing trees in southern Africa.


OK, did we mention ‘virtually’? In fact, we tried to make a low-sugar jam, but it tasted yuck. And we’re also not keen on all the artificial chemicals that are needed to make a  jam sugar-free. So, our jam contains sugar. Lots of it. (Sorry.) Hence we’ve got to admit that our Chocolate Jams are not free of sin. But then, who of us are?

The chocolate (oh, the chocolate …)

We’re very proud to say that the 70%-dark chocolate that goes into African Infused Chocolate Jam is ethically sourced from African farmers. This chocolate is as good (in our opinion, better) than the most expensive Swiss or Belgian brands.

More than two-thirds of the world’s cocoa beans are grown in Africa. Yet 99% of what we find in our shops here has been exported to Europe or the States where it’s been converted into chocolate and then re-imported back into Africa again. By the time it gets here, the middlemen, buyers, sellers, processors and certifiers have taken huge cuts of the profit and typically the farmers earn a pittance. But not with this chocolate. Our friends at Afrikoa buy the beans directly from two farming families in Tanzania and ship it straight to Cape Town where Antonino and his team make world-class African chocolate. And the farmers earn 250% more than they would have done the usual way.

No Funny Stuff

All our products are made by us by hand in Stanford, without adding any preservatives, artificial colours or flavours.

“What you see before you, my friend, is the result of a lifetime of chocolate” – Katharine Hepburn

giving chocolate to others is an intimate form of communication, a sharing of deep, dark secrets.

- Milton Zelma

African Infused

Here are some of the fabulous flavours with which our Chocolate Jams are infused.

Baobab Fruit

As a kid in Zimbabwe, Di grew up buying baobab pods, breaking them open and sucking on the seeds which are surrounded by a dry, creamy-coloured pith (which tastes like lemony sherbet with a unique tropical tang). Little did she know then that today this pith (sold as baobab fruit powder) would be recognised as a superfruit. Weight for weight it has four times more Vitamin C than oranges, five times more potassium than bananas and way more antioxidants than acai, goji berries and blueberries. In fact it’s recognised as one of the most nutrient-dense fruits on earth, growing on trees which can reach more than a thousand years in age. Best of all, it tastes amazing.

Fynbos Honey

We are blessed to live and work in Stanford, near Hermanus in the Western Cape, surrounded by fynbos. This area is a biodiversity hotspot within the Cape Floral Kingdom, which is in turn the smallest and most eco-rich of our planet’s six Floral Kingdoms. We’re also blessed to have hard-working honeybees who collect nectar from the huge variety of indigenous flowers and turn it into the most sublime honey. And to top it all we have The Overberg Honey Company down the road who specialise in fynbos honey from this area.

African Chilli

The African bird’s eye chillies that we use in our Chocolate Jam with strawberries & a hint of chilli are not indigenous to Africa, but they have become naturalised and now grow wild across large parts of Africa. This is a particularly hot chilli (also known as piri-piri), but we use just a touch in each batch, so the overall heat ranks only about a 2 out of 10 on the Richter scale.


We often associate coffee with exotic lands – Brazil, Mocha Java, Colombia and Jamaica, yet did you know all coffee came from Africa originally, where it still grows in the wild? Arabican coffee (Coffea arabica), the most prolific cultivar representing more than 70% of the world’s production, originated in Ethiopia. We’re using beans grown in Rwanda and roasted down the road in Hermanus. It is truly celestial.

Carob is a brown powder made from the pulverized fruit of a Mediterranean evergreen. Some consider carob an adequate substitute for chocolate because it has some similar nutrients (calcium, phosphorous) and because it can, when combined with vegetable fat and sugar, be made to approximate the colour and consistency of chocolate. Of course, the same arguments can as persuasively be made in favour of dirt.

- Sandra Boynton, Chocolate: The Consuming Passion


We, the African Infused Gourmet Foods & Spirits team, are based in Stanford, a little village near Hermanus in South Africa’s Western Cape.

Our logo, the guinea fowl resplendent, reminds us that Africa has so much to offer the world. Guinea fowl are indigenous to the continent, yet only a tiny fraction of the world’s commercial production of this game bird takes place in Africa. The French, for example, farm and consume more than 50-million birds a year and if you wanted to buy a guinea fowl to cook for dinner, it would be easier to find one in Paris, London or Rome that it would be in Cape Town. While our logo represents our desire to discover and celebrate the riches we have in our own backyard, the guinea fowl is also Di’s spirit animal. Not only is this bird quintessentially African, but seen through the eyes of artist Marian Binder, she’s also over-the-top, kick-ass fabulous:


Painting of the guinea fowl by Marian Binder

African botanicals have already started appearing in a range of wonderful products: gins, liqueurs, rooibos and honeybush teas, Rooibos Espresso, and recently aloe-and buchu-based beverages have started to gain the world’s attention. We’re proud to be part of a movement making world-class African products. So far we’ve developed African Infused Chocolate Jam and African Infused Gin Jam. Next is a range of unique gins that we have invested years in developing.

Watch this space…

Chocolate is God’s apology for broccoli

- Richard Paul Evans


A list of the lovely people where you can find our delicious goodies.

  • Saucisse Deli, Old Biscuit Mill, Cape Town
  • V&A Food Market, V&A Waterfront
  • Oakhurst Farmstall, Main Road, Kenilworth
  • The Deli Coffee Co., V&A Waterfront, Cape Town
  • La Motte Wine Estate, R45, Franschhoek
  • Tap & Cork, Huguenot Road, Franschhoek
  • Huguenot Fine Chocolates, Huguenot Road, Franschhoek
  • Fresh Farm Shop, Wemmershoek Road, Suider-Paarl
  • The Coffee Roasting Company, Lourensford Estate, Somerset West
  • Okasie Shop, Dorp Street, Stellenbosch
  • Houw Hoek Farmstall, N2, Elgin
  • Peregrine Farmstall, N2, Grabouw
  • Overberg Honey Company, River Street, Stanford
  • The Honey Stall, Mitchell Street, Hermanus
  • The Deli Coffee Co., Whale Coast Mall, Hermanus
  • Stone House Cheese, R326, outside Stanford
  • Klein River Cheese, R326, outside Stanford
  • Spar Bedfordview
  • The Cheese Gourmet, Cnr 7th Street & 3rd Ave., Linden
  • The Chocolate Tier, inside Casa Linga Restaurant, Honeydew
  • Impala Fruit, Lifestyle Crossing, Little Falls
  • Apple Tree, Meadowvale Mall, Germiston
  • Village Fair, Greenside
  • Ginelli’s Grillhouse, Fountain Square Shopping Centre, Middelburg
  • Beans About Coffee, Anvil Ale House, Dullstroom
  • Anvil Ale, Anvil Ale House, Dullstroom
  • The Art of Food, The Gables, Dullstroom
  • Vintage Lady, Rabe Street, Mokopane

  • Friends Gift Shop, Main Street, Clarens

  • Ikigai Coffee Bar & Deli, Riversdale & Swellendam
  • Thyme & Again Farmstall, N2 opp. Keurboomstrand t/o, Plettenberg Bay
  • Clare’s Cakes & Deli, Marine Building, Plettenberg Bay
  • Nature’s Way Farmstall & Country Deli, near Plettenberg Bay
  • Redberry Farmstall, Geelhoutboom Road, Blanco, near George
  • Monet’s Restaurant at The Fancourt Hotel


Get in touch, we’d love to hear from you!

African Infused Chocolate Jam

African Infused Chocolate Jam is a wickedly addictive, voluptuous, chocolatey jam made from fruit, sugar, magnificent 70%-dark chocolate, and infused with fabulous African flavours – yum!

"Research tells us fourteen out of any ten individuals likes chocolate !"

- Sandra Boynton, Chocolate: the Consuming Passion