Bean to Bar process steps
From the cacao beans to the chocolate bar, here are all the steps we carry out in our lab.
1. BEANS SORTING
The beans are sorted by hand. Only the best are selected. We reject cut, broken beans and twigs.
2. ROASTING
The beans go through gentle roasting in the oven, to reveal the delicate aromas of cocoa and ensure product quality.
3. CRAKING & WINNOWING
The beans are roughly crushed then separated from their shell, we obtain cocoa nibs.
4. GRINDING & CONCHING
In a granite stone crusher, the nibs are transformed into liquid cocoa mass then the sugar is added: it's chocolate! A stage which lasts on average 2 to 3 days.
5. CHOCOLATE MATURATION
The chocolate, in the form of large plates, matures and rests for 3 to 4 weeks. More complex aromas develop.
6. TEMPERING & MOULDING
The chocolate is melted then tempered to give it all its crunch and shine. It is cast in our atypical moulds.
7. PACKING
All our chocolate bars are hand-packed in designed pouches: practical, resealable and of course recyclable.
