BEAN TO BAR PROCESS

BEAN TO BAR CHOCOLATE IS A PROCESS OF MAKING CHOCOLATE STRAIGHT FROM THE CACAO BEAN. WE WORK WITH OUR PRODUCERS AROUND THE WORLD TO ENSURE WE RECEIVE THE HIGHEST QUALITY CACAO AND AS A RESULT, THEY ARE PAID PREMIUMS FOR THEIR HARD WORK. THROUGH THIS PROCESS, WE CRAFT DELICIOUS CHOCOLATE IN SMALL BATCHES, WHILE SHARING THE STORIES OF THE PRODUCERS THAT ARE VITAL TO OUR EXISTENCE.

SOURCING

Sourcing is the single most important factor in our chocolate making process. We focus on forming & growing relationships with our producers to ensure sustainability and high quality. All of our producers receive premiums for their hard work.

ROASTING

The 2nd most important step in making great tasting chocolate, is roasting. Roasting is done in order to dry the remaining moisture in the cacao beans and to develop specific flavor profiles in chocolate. With just two ingredients (cacao beans & sugar), you could achieve a wide spectrum of taste profiles based on roasting. This step is what puts our signature on each chocolate bar that we make.

WINNOWING

Cacao beans are compromised of two components, nib (inner meat) & husk (shell). We only use the cacao nibs for making chocolate. To separate the two, we crack the beans, then run them through our winnower. After a few passes, we finally have our nibs!

REFINING

At this stage we add the processed nibs to our stone grinders for refining. As the nibs refine underneath the rotating stone wheels, they start to release cacao butter and turn into chocolate liquor. We then add sugar sugar and continue to refine until our chocolate has reached a smoothness of 20 microns.

This process removes the remaining acidic acid from our chocolate, balances the flavor, & texture. We sheer our chocolate at high speeds and temperatures until we achieve the desired results.

CONCHING

TEMPERING & MOLDING

LA Times article

Bean to Bar Process