TEMPERING AND MOULDING
The chocolate has gone through a lot and it’s time for a brief rest to allow the flavours to develop even further. We age our chocolate for around a month. The flavour change is very subtle, but it’s key to maximising the distinct notes within the chocolate.
After the rest, we melt our chocolate and begin the tempering process. There are a vast amount of books devoted to mastering this process. But in its simplest form, the tempering process forms a distinct crystalline structure at different temperatures. We are aiming for a specific crystalline structure that gives our bars a unique sheen and snap. Once we have achieved the desired temper, we then mould our chocolate into the iconic bullion shape.