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Stockists

A list of our wonderful stockists where you can purchase our chocolate...

Brunswick
Ovens Street Bakery 19 Ovens St, Brunswick VIC 3056

Campbells Creek
Five Flags Merchants 151 Main Rd, Campbells Creek VIC 3451

Daylesford
Winespeake 4/26 Vincent St, Daylesford VIC 3460

Fitzroy North
Loafer Bread 146 Scotchmer St, Fitzroy North VIC 3068

Kyneton
Piper St Food Co  2/89A Piper St, Kyneton VIC 3444

Newham
Hanging Rock Winery 88 Jim Rd, Newham VIC 3442

Preston
Donguri 541 HighSt, Preston VIC 3072

Spotswood
Candied Bakery 81A Hudsons Rd, Spotswood VIC 3015

Trentham
Ruby Goose 40 High St, Trentham VIC 3458

Woodend
Woodend General 100 High St, Woodend VIC 3442

Merci de votre visite

– Thank you for visiting –

Learn more about

The Chocolate making process

1.

Harvesting

Cocoa pods are cracked open and the beans are fermented in wooden boxes called “sweatboxes” for 5 to 7 days and then sun-dried.

2.

Sorting

When we receive the beans in sacks, we have to hand sort them to remove any foreign items such as sticks, stones etc...

3.

Roasting

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.

4.

Cracking

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.

5.

Winnowing

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.

6.

Grinding

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!

7.

Tempering

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.

@atelier.chocolat.trentham

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