OUR PROCESS

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Bean to Bar

HOW WE MAKE CHOCOLATE

HARVESTING & FERMENTATION

Cacao pods are carefully cut from trees, opened to extract beans and pulp. Beans are fermented in wooden boxes or heaps for several days, transforming raw flavor into rich chocolate notes

DRYING & ROASTING

After fermentation, beans are sun-dried to reduce moisture and prevent mold. Roasting enhances flavor, aroma, and color, while preparing the beans for cracking and winnowing to remove outer shells

GRINDING & REFINING

Roasted nibs are ground into cocoa liquor, releasing natural cocoa butter. Sugar and optional ingredients are blended, then refined and conched for hours, creating silky texture and balanced chocolate flavor

TEMPERING, MOLDING & PACKAGING

The chocolate is tempered, carefully cooled and reheated to stabilize crystals, ensuring glossy shine and crisp snap. Finally, it’s molded into bars, cooled, wrapped, and packaged for distribution

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