Process

Roasting

Once our beans are sourced, they are carefully roasted to release those amazing cocoa flavors.

Cracking

After roasting, the bean shells must be broken, we crack our beans by rolling them with a rolling pin.

Winnowing

Now that the shell is broken, we must remove it. We use a vacuum attachment that funnels out any of the light shell from the heavy nib.

Grinding

The longest, yet most mesmerizing process, the cocoa nibs, sugar, and any other additions must grind for about 3-4 days.

Tempering

The most crucial part of chocolate manufacturing, a great temper, is incredibly important to the final product; this ensures a great appearance, texture, and overall experience.

Packaging

Once chocolate is tempered, it is casted into moulds such as a chocolate bar mould. Once set, the journey is almost at its end, the bars are now gorgeously packaged for their enjoyment at their final destination