About bean to bar
Terroir
Soil, climate, altitude, and surrounding biodiversity all influence how flavors develop in the beans. Even within the same region, small differences in environment can create distinct taste profiles.
Terroir shapes cacao in subtle yet powerful ways, giving each bean a unique sense of place that can be tasted in every bite.
Cacao Variety
Cacao comes in many varieties, each with its own distinct character. Some beans bring bright fruity notes, others deep nuttiness or floral aromas. Each variety carries a unique genetic signature, contributing to the diversity of flavors found in fine chocolate. This natural variation is what makes cacao so complex and endlessly intriguing.
Harvesting
Careful harvesting ensures that cacao reaches its full potential. Farmers determine ripeness by color and sound, selecting pods when the balance of sugars and acids is just right. Once harvested, the pods are carefully opened, and the beans are extracted, setting the stage for fermentation.
Fermentation
As natural sugars break down, the beans undergo a transformation that enhances their complexity. Carefully controlled conditions allow a wide range of flavor notes to emerge—fruity, nutty, spicy, floral, or even hints of wood and herbs—defining the flavor profile of each bean.
Drying
Drying locks in the flavors that have begun to develop. By gradually reducing moisture, it prevents spoilage while allowing aromas to deepen. If dried too quickly, acidity lingers; too slowly, mold can form. Sun-drying remains the most traditional method, while controlled techniques ensure consistency and quality.
Roasting
Roasting refines the flavors of cacao, developing its aromatic complexity. Temperature and timing are carefully adjusted to enhance the bean’s natural characteristics while creating balance. The right approach ensures that each cacao variety expresses its unique profile, making roasting a key step in crafting exceptional chocolate.
Cracking and Winnowing
After roasting, cacao beans are cracked into smaller pieces, breaking them into nibs and husks. Winnowing separates the lighter husks from the denser nibs, which are needed for chocolate making. Removing excess husk helps refine texture and flavor, ensuring the nibs are ready for the next stage.
Tempering
Carefully melting, cooling, and agitating chocolate ensures that cocoa butter crystals form in a stable structure. This process prevents fat bloom, giving chocolate a smooth texture, glossy appearance, and crisp snap. Without proper tempering, the chocolate can become dull and grainy, affecting both its look and mouthfeel.
Molding
Once silky and fluid, the chocolate flows into molds, filling every curve and corner. As it settles, the transformation begins—cooling slowly, gaining structure, and locking in its shine. A perfect snap takes shape, revealing the precision of tempering.
Packaging
The final touch in chocolate’s journey, packaging is more than just protection—it preserves flavor, texture, and aroma. Carefully wrapped, each bar is shielded from light, air, and moisture, ensuring it arrives just as intended. Whether simple or elegantly designed, the packaging reflects the care and craftsmanship behind every piece of chocolate.