Our In-House Process
We stick to the centuries old traditional chocolate making process which entails slow grinding of pure roasted cocoa beans in stone mélangers thereby accentuating the natural flavour notes of the cocoa while also maintaining its nutrient density.
We sort our cacao beans to ensure that the purest quality goes into the process. Roasting and deshelling is the next phase, the end result of which is cocoa nibs.
Stone grinding of roasted cacao nibs is a traditional and slow process, and usually takes about 36 hours, but is also the most critical and intuitive part of the chocolate making cycle as it helps define the final flavour notes and smoothness of the chocolate, to get you nothing but the perfect bar.