Our Process
Craft bean to bar chocolate emphasizes the quality over the quantity. Quality and excellence chocolate is only obtained from quality cacao 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 cacao bean into finished chocolate.
SOURCING
Sourcing cacao beans is the most important step in making chocolate. We source the best cacao 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-cacao 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 cacao beans. Each cacao 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 cacao nibs for the next step. Husks are used to make cacao tea or as compost for plantations.
REFINING & CONCHING
Cacao 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 cacao 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 cacao. This step can last up to 3 days.
TEMPERING & MOLDING
The chocolate undergoes a series of temperature variations to get the crystals of cacao 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.
