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HAVE YOU HEARD OF SINGLE-ORIGIN CHOCOLATE?

IT'S SO FLAVORSOME, YOUR TASTE BUDS WILL THANK YOU!

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Source

We source single origin cocoa beans from small family farms, with a strong focus on direct-trade and responsible farming practices.

Roast

We use our experience of drum roasting to bring out the best flavor in the cocoa beans that translates into yummy flavors in your mouth when you eat our chocolate.

Crack

Roasted cocoa beans are then sorted and cracked from the hull (shell) of the cocoa bean. This exposes the cocoa nibs hiding beneath the surface.

Winnow

Hulls and nibs are then separated by gently drawing away the husk, which is much lighter in weight, from the dense nibs.

Conch

The nibs are stone ground for many days. Conching transforms the beans into a dense liquid known as cocoa liquor, as the natural oils within the cocoa beans are realased.

Temper

The chocolate liquor is then cooled and mixed at an exacting temperature to create a crystalline matrix during the tempering process, then poured into chocolate form molds to cool for a snappy finish.