learn more about
The Chocolate making process...
Cocoa pods are cracked open and the beans are fermented in wooden boxes called “sweatboxes” for 5 to 7 days and then sun-dried.
When we receive the beans in sacks, we have to hand sort them to remove any foreign items such as sticks, stones etc…
The beans are then roasted. With variable temperatures we can achieve light, medium or dark roast depending on the final taste of the chocolate we are after.
After the roasting the beans will start loosing their husk. We then need to crack them to make cocoa nibs and facilitate the separation of all the husks from the nibs.
To separate the husks from the cracked beans, we use a hair dryer which makes it easy to blow the light husk away from the heavier nibs. When using special machinery this step is called winnowing.
To transform roasted cocoa nibs into chocolate, nibs are ground down into “cocoa liquor” to which we can add sugar, cocoa butter, milk powder, spices, etc… your imagination is the limit!
Finally for you to experience the snap and the shine of our chocolate we need to temper it. If the chocolate is not tempered it will not resist humidity and temperature changes the same as tempered chocolate would.