~ Handcrafted dark chocolate ~
We use organic, sustainable ingredients and source the best cacao beans for our chocolate. We source cacao beans from Venezuela, Ecuador, Guatemala, Indonesia and Madagascar.
For small family run producers like ourselves, making bean to bar chocolate takes time and a lot of effort. Bean to bar means that we control each stage of the chocolate making process, from cocoa bean selection to creating a chocolate bar.
We gently roast the beans to extract the premium flavour. Next, we winnow the beans by cracking the exterior, leaving the cacao nib ready for refinement. In the next step by using melanger with stone rollers, the ground paste is slowly getting refined to a chocolate smooth texture. The bean is grounded and mixed with natural brown sugar into a super fine texture.
After the tempering process, we pour the chocolate into chocolate bar molds and cool it at 15°C. At the last stage, we inspect chocolate bars for quality, free from any cracks or blemishes.
Bean to Bar method takes time, patience and vigilance but delivers a chocolate bar of exquisite flavor and taste.
