Bean to Bar

Nature offers us an immense diversity of foods, chocolate being one of them. Each final product is the union of several cocoa seeds that someone planted and cared for, each flavor is unique and has its own personality. From the delicacy of its preparation to the finalization of the process, we establish our identity in each element.

The entire Bean to Bar process is carried out manually and in a very artisanal way, in our workshop in small batches, with our total control at each stage. We prioritize quality cocoa, its taste properties based on Agroforestry agriculture and ethical and fair trade, respecting nature and people.

Each of our tablets is the result of our dedication.
After receiving cocoa from various origins and from various parts of the world, we proceed to the various stages of Bean to Bar:

1. Selection/screening
2. Roasting
3. Crushing/peeling
4. Grinding
5. Conching
6. Temperament
7. Molding
8. Packaging

 

Our manufacturing process – Bean to Bar

We buy the best cocoa

Making good chocolate is only possible with the best quality cocoa. We seek out the best cocoa in the world, through the best suppliers who offer quality cocoa and work directly with the producers.

 

Choice

Once we receive the cocoa, the beans need to be cleaned to remove any unwanted debris and then sorted by hand to remove any low-quality beans and ensure only the best beans are turned into chocolate.

 

Roast

Roasting is a very important step in developing the flavor of the beans. As the beans are roasted, a series of chemical reactions help to develop complex and distinctive aromas. Our cocoa is delicately roasted in small batches in our new oven, at a temperature appropriate for a unique roast profile developed for each bean origin.

 

Break / clean

The next step is to remove the shell from the roasted cocoa bean, first breaking the beans into small pieces and using vacuum pressure to clean the shells. The small pieces of cocoa are called nibs , which are cleaned and separated from the shells. This is a process carried out using our rudimentary, artisanal machine.

 

Grinding/Conching

The nibs and sugar are ground to a fine paste in a stone-wheeled mill called a melanger.

The process continues over a long period of agitation under crushing force to round off the tiny cocoa particles, which usually takes 24 to 48 hours. This process not only allows the chocolate flavor to mature and develop, but also improves the texture of the chocolate while removing volatile acidic flavors. As a result, the flavor notes of the chocolate are more pronounced and the chocolate has a glossy, silky finish.

 

Tempering and Molding

Tempering is a very important step in ensuring that each chocolate bar looks and tastes its best. Tempering involves a process of heating and cooling chocolate to encourage the formation of specific crystals of cocoa butter fat. Cocoa butter forms distinct crystal structures at different temperatures. The goal of tempering is to isolate a specific crystal structure that gives the chocolate its glossy appearance, crisp snap and slow melting in the mouth. We do this process by hand.

Then comes molding, where the chocolate is poured into molds.

 

Packaging

Finally, our tablets are hand-wrapped in aluminum foil and placed in boxes.

 

We want to provide you with a sensorial experience, stimulating harmony between all the senses, orchestrating a succession of flavor experiences; appreciating the most complex and the simplest, letting it become part of you.