Single-origin cacao beans are sourced from small family farms. Our focus is on direct trade and responsible farming practices. In sourcing our cacao beans, we emphasize sustainability and the economic well-being of the farming families. Each bean is carefully selected to ensure the highest quality. The direct trade model ensures fair compensation and encourages the use of environmentally friendly methods.


Roaster for making chocolate

The raw beans are then drum roasted to highlight the nuances of the bean's origin. This process brings out the unique flavors and aromas that are intrinsic to each bean's regional characteristics. Careful roasting is a critical step in developing the chocolate's complex profile. The goal is to achieve a perfect balance that resonates with the connoisseur's palate.


Cracking process for making chocolate

Roasted beans are then sorted and cracked from their hull (shell), exposing the cocoa nibs hiding beneath the surface. Cracking is done with precision to preserve the integrity of the nibs, which are the essence of chocolate flavor. The separation of nibs from the shell is a testament to the meticulous handcrafting process. This step is vital as it prepares the nibs for the subsequent stages of chocolate making.


Winnowing process for making chocolate

Hulls and nibs are then separated by gently drawing away the husk. The winnowing process is both an art and a science, ensuring that only the purest nibs are used for production. It's a delicate task that affects the texture and quality of the final product. This method reflects our commitment to traditional chocolate-making techniques.


Conching process for making chocolate

The nibs are stone ground for many days. Conching transforms the beans into a dense liquid known as cocoa liquor. The long conching period allows for the development of a smooth and refined chocolate texture. As the nibs are ground, the flavors mature, creating a rich and nuanced taste. Conching is a transformative stage where the chocolate begins to take on its luxurious character.


Tempering chocolate

The chocolate liquor is then cooled and mixed at an exacting temperature and poured into chocolate molds to cool for a snappy finish. Tempering is crucial for achieving the glossy sheen and firm snap associated with high-quality chocolate. It stabilizes the cocoa butter crystals, ensuring the chocolate melts smoothly on the tongue. The precision in tempering is what gives our chocolate its distinctive mouthfeel and appearance.