Chocolate making process
Our beans, which really are a true gift of nature, originate from five different countries. If we had to put the character of the beans into one word, we would say they are all rich. In a different way, of course, and that makes them all special:
- smoky Brazil,
- spicy, earthy, woody Jamaica,
- fruity, nutty Madagascar,
- herbal and ripe fruit Mexico, and
- rich fruity-spicy combination of São Tomé.
As we have chosen the plantations very carefully, we can be sure of the beans´ quality.
How we make chocolate from these amazing beans?
- First we roast the beans. This is an important step (like fermentation), which develops the flavor.
- Then we crack the beans and separate nibs from shells during the process called winnowing.
- After this we grind the nibs.
- The cocoa mass is further processed in a ball mill, where all the other ingredients are added. We try to get the particle size as small as possible – chocolate has to be smooth.
- Finally, here is where the fine art begins. The following process is called conching. It is to polish and mature the chocolate, develop the final taste and make your chocolate silky. It is slow low temperature cooking, mixing and aeration of chocolate – final tuning of what was created by fermentation and roasting.
Our door is open – you can visit our factory, feel the beans, smell and taste the fresh roasted nibs and see the whole process.
Quality raw ingredients are the key of our success.
Most of the cocoa beans we use are organic. Also cocoa butter, cane sugar, milk powder, berries, spruce sprouts, birch sap, etc are all organic.
Wherever possible we use local ingredients. Often you will find us hiking in the forest searching for new and amazing flavors.