After delivery, each batch of cocoa beans is hand sorted to remove any nasties.
As with coffee, roasting gives the maker control over flavour and drives away any unwanted notes. It also helps to separate the bean from its outer shell or husk.
Once the beans have cooled, they’re then cracked into smaller pieces using a hand cranked mill. The cracked beans are known as nibs.
Winnowing is a process where the nibs are sorted from the husk using a vacuum and leave us with beautiful, clean nibs. The leftover husks can be used to make cocoa tea!
GRIND & CONCHE
Once the nibs are ready, they’re added to a stone grinder or melangeur with any other ingredients such as cane sugar. The grinder spins its granite wheels for up to two days until all of the ingredients have become delicious, smooth, liquid chocolate.
TEMPER & MOULD
Tempering is a process where the chocolate is heated and cooled to very specific temperatures. This process causes the cocoa butter in the chocolate to form into a structure that gives the nice shine and snap that we’re used to.
Hand foiled and placed into custom envelopes that feature designs from local artists. The bars are then sewn safely inside, ready to be torn open and enjoyed by you!
If you would like any more information on our process, get in touch using the details below.