Selecting beans is the most challenging part of what we do. For every bean supplier and batch we select, there are 10 others the we reject. Orders are placed only after we have tested 10-20 Kg of beans under different roasting conditions to ensure they meet our needs for a particular edition of bars. Beans arrive in sacks directly from the suppliers and we start our process.

Selecting beans is the most challenging part of what we do. For every bean supplier and batch we select, there are 10 others the we reject. Orders are placed only after we have tested 10-20 Kg of beans under different roasting conditions to ensure they meet our needs for a particular edition of bars. Beans arrive in sacks directly from the suppliers and we start our process.

 Beans are roasted to bring out specific flavors and then cracked to expose the nibs - the internal portion of the cacao bean that starts the chocolate process. Shells are removed using our own winnower leaving just the nibs.

Beans are roasted to bring out specific flavors and then cracked to expose the nibs - the internal portion of the cacao bean that starts the chocolate process. Shells are removed using our own winnower leaving just the nibs.

 The next step in the process uses a stone grinder or melanger that converts the nibs to a smooth mass. During this time, we add organic sugar at just the right point to lock in the special flavors identified during the roast. This process can take between 24 and 72 hours as the chocolate becomes smooth and develops additional flavors. The chocolate is removed at the peak time after taste and textures are perfect. 

The next step in the process uses a stone grinder or melanger that converts the nibs to a smooth mass. During this time, we add organic sugar at just the right point to lock in the special flavors identified during the roast. This process can take between 24 and 72 hours as the chocolate becomes smooth and develops additional flavors. The chocolate is removed at the peak time after taste and textures are perfect. 

 The final step in the process is tempering - a critical part of chocolate making which ensures that the chocolate you get doesn't melt in your hands, snaps when you break it and has that nice chocolate sheen for months. At this point, the chocolate is ready for molding and packaging. 

The final step in the process is tempering - a critical part of chocolate making which ensures that the chocolate you get doesn't melt in your hands, snaps when you break it and has that nice chocolate sheen for months. At this point, the chocolate is ready for molding and packaging. 

Messages Image(40214031).png

This process of making chocolate can be complex

While the steps are few, small changes in the early processes adopted by the farmers from when the bean is harvested to fermenting and drying processes can produce dramatic changes in the product we use.