Our Process
We begin our process by sourcing quality cocoa beans from around the world. Cocoa beans derive from the fruit of a tree, the cacao tree. This South American evergreen tree is known in the scientific world as Theobroma Cacao (food of the gods). Cacao trees grow and bear fruit in a band 20 degrees north and south of the equator.
While the cocoa tree is a native of the Amazon basin and other tropical areas of South and Central America, Côte d'Ivoire (The Ivory Coast of Africa), Ghana, and Indonesia are among the leading producers of cacao beans.
We love sourcing from around the cocoa belt including beans from Ecuador, Dominican Republic, Fiji, India, Madagascar, Peru, & Tanzania.
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01
Hand Sort Beans
Hand sort beans to remove any impurities, ensuring a quality chocolate.
02
Slow Roast
Roast cocoa beans to develop flavor and aroma.
03
Crack & Winnow
Remove the outer shell (husk) of the cocoa bean, which we can now repurpose for tea or mulch.
04
Grind
Grind cocoa beans to a finer texture.
05
Conche
Furthur refines and enhances the flavor and the mouthfeel of the chocolate.
06
Tempter
Heating and cooling the chocolate to stabilize it. Creates shine and snap.
07
Hand Mold
Create bars and bonbons with our polycarbonate moulds.
