What are the main steps in the production of your chocolate?

The Steps to Producing Tree-to-Bar Chocolate

  1. Planting the cacao tree.
  2. Nurturing the cacao tree.
  3. Harvesting cacao pods from the tree.
  4. Removing the wet, fruity cacao seeds (also called “beans) from the pod and placing them into Spanish Elm wood fermentation boxes for 3-6 days.
  5. Drying the cacao beans with nothing but fresh air and sunlight, in a structure that resembles a greenhouse, for roughly two weeks.
  6. Hand-sorting EVERY SINGLE BEAN according to size and shape, and removing any bean that is defective in any way.
  7. Roasting the beans at low temperature, making a point of staying below 100° C (212° F).
  8. Winnowing the beans (i.e., using airflow to separate the nibs from the seed coat).
  9. Grinding the beans into 100% chocolate paste.
  10. If sugar is added to the recipe, this is the moment for that.
  11. The chocolate is then conched. This means that the chocolate, when in liquid form, is mechanically churned at a temperature of about 60° C (140° F), for a period of hours.
  12. Next, the chocolate is tempered. The temperature of the liquid chocolate is brought down to 30.5° C (87° F), which is just above the melting point, and then the chocolate is poured into molds.
  13. The chocolate is left to cool down and solidify, whereupon it is removed from the molds in the form of a bar.
  14. Finally, it’s packaged.

All of the above pertains to our process for producing chocolate bars. In the case of our 100% cacao powder, steps #1-9 are the same. From there on, the production process goes like this:

  1. The chocolate is allowed to cool down and solidify.
  2. The solid chocolate is ground into a powder.
  3. The powder is packaged.

There it is!

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