Craft bean
to bar
chocolate
Abidjan, Côte d’Ivoire
of Ivory Coast.
aZannn’s Chocolate is a small scale craft chocolate factory based in Abidjan, Ivory Coast. We craft our chocolate from bean to bar with beans sourced in a direct trade system. We buy our cocoa beans directly from the producers in an organic agroforestry system. We pay much more than the FairTrade and the Ivorian coffee-cocoa council price so we can guarantee a fair remuneration to our valiant producers who work with passion to provide us quality and tasty cocoa. We master all stages of the process in order to maintain quality at all levels to deliver our chocolate of excellence.
About us
From engineer to craft chocolate maker a journey triggered by passion
After 10 years spent abroad I decided to come back to my native country Ivory Coast, the world’s leading cocoa producer to start my journey as craft chocolate maker. Taking this step for me is to show the world the true potential of the ivorian terroir through its distinguished cocoa. I also want to give it a second chance because its image has been tarnished over the past years. With ivorian cocoa we can craft excellent chocolate with a low environmental footprint while enhancing the living conditions of our producers.
Our Process
Craft bean to bar chocolate emphasizes the quality over the quantity. Quality and excellence chocolate is only obtained from quality cocoa with the right know-how of the artisan. Craftsmanship being our engine, we have complete control over the chocolate making process and we strive to challenge ourselves daily to keep enhancing and mastering this process as each step plays a major role in the final quality and taste of the chocolate. It takes about 3 to 4 days to transform the cocoa bean into finished chocolate.
SOURCING
Sourcing cocoa beans is the most important step in making chocolate. We source the best cocoa beans directly from passionate producers who highlight their terroir and know-how in an organic agroforestry system. No pesticides are used and we fight against deforestation which has been ravaging Ivory Coast for years now. We also pay much more than the FairTrade and the Ivorian coffee-cocoa council price to guarantee a fair and equitable income for producers. We mainly work with the southern terroir of the land of Ivory Coast.
ROASTING
Roasting develops the aromas of the cocoa beans. Each cocoa origin is roasted differently according to its flavor profile. If roasting is not done properly, unwanted and unpleasant aromas will appear in the chocolate.
CRACKING & WINNOWING
Roasted beans are then cracked and winnowed. The exterior shell called husk is removed from the bean leaving the cocoa nibs for the next step. Husks are used to make cocoa tea or as compost for plantations.
REFINING & CONCHING
Cocoa nibs are ground in a stone grinder or in a universal conche. At this stage, we add sugar to make dark chocolate and milk powder to make milk chocolate. We also add a small amount of cocoa butter to further enhance the chocolate texture. We don’t add any additives, aromas, emulsifiers nor cheap vegetable oils. Our chocolate is the taste expression of our cocoa. This step can last up to 3 days.
TEMPERING & MOLDING
The chocolate undergoes a series of temperature variations to get the crystals of cocoa butter to their most stable form. This will give the chocolate a shiny and glossy finish, a nice snap and will prevent it from melting in hands. Once tempered, the chocolate is deposited into molds giving its final shape. After cooling the chocolate is unmolded and wrapped.
