Our process for limited small batch chocolate productions
We start by getting the cacao from a single origin due to the unique flavors of each specific area. The cacao is pitted and undergoes a very carefully monitored fermentation that is crucial to producing our unique flavor.
The seeds are then roasted at 248-338 Fahrenheit and separated from their shells, leaving only the famous nibs. After this, the nibs go through a rigorous grinding process during which the nibs are transformed into refined 100% pure cacao liquor.
At this time, sugar is added in various amounts to create the different percentages of dark chocolate. From this step, the liquid chocolate moves into the tempering process. This technique consists of courses of repetitious cooling and heating to produce the signature crisp and shiny consistency of chocolate.
This paste is then transferred to specialized molds so they can solidify. Lastly, the bars are unmolded and packaged into our unique cane paper boxes.