Have a read

We’re back with our blog series, in this week’s post we will be covering:

• What grinding and conching is, and how these processes were first discovered.
• The different types of machinery that can be used to grind and conch chocolate.
• How we make sure our chocolate is silky smooth every time.

• How Max (our founder) first started breaking and winnowing, compared to now.
• What we have used our cocoa husks to make in the past.
• An exciting project we are currently working on!

Once the beans have arrived at our factory in Sheffield, the process continues. In this second installment of #BehindTheBar, we will be exploring:

• The importance of sorting our beans effectively and the impact it can have on the rest of the process.

• The different methods of roasting cocoa beans.

• Why roasting plays such an integral role in making craft chocolate and how it can make a difference to the overall flavour.