From Bean to Bar
We roast the cacao beans until they are perfectly fragrant of a wonderfully strong scent of chocolate. After roasting we crack and winnow the beans - separating the nibs from the shell.
We add the nibs and the rest of the ingredients slowly into our stone grinder until becoming chocolate liquor and smooth to the tongue. Then we continue with conching the liquor to achieve a perfect blend of strength of flavor.
After conching we temper the chocolate, the act of raising the temperature then cooling and bringing it back up again, to create a stable form, and to improve the texture of the final product.