Bean to Bar

By no means is this a quick and simple process. But it's the steps we take to achieve the complex flavour profiles within our bars.


Once we have sorted the beans to remove any unwanted debris, we are ready to roast. This is the first stage of the chocolate making process and can really affect the overall flavour of the bar. Through the roasting process a complicated set of chemical reactions not only helps develop the flavour of the bean, but it also dismisses the bitter notes of the cacao. We have developed a unique roast for each of our origin beans, bringing the best flavour notes possible to the bars that we produce. 


After the initial roasting, we cool the beans in preparation for the winnowing process. Winnowing involves removing the husk from the roasted cocoa bean. This is achieved by cracking the beans into smaller pieces. Then using a vacuum process, we are then able to suck the lighter husk from the heavier denser nib. It’s crucial that we remove all of the husk during this process, as it can affect the flavour of our chocolate. 


The cocoa nibs are now ready to be transformed into chocolate. First, the nibs are ground using a stone melangeur. This grinding process not only reduces the particle size of the nibs, but it begins the release of cocoa butter. Once the nibs are ground to a liquor, we add the cane sugar. The sugar and liquor are left to continually grind into the conching process. 


Conching, in general terms, is an extended period of agitation and stirring under heat, allowing the chocolate flavour to mature and develop. This generally takes around 72 hours, but can be shorter or longer depending on the chocolate. After proper conching, the flavour notes of the chocolate are at their most prominent, and the chocolate takes on a silky smooth appearance. 

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.