- Roasting (low and slow)
- Winnowing (cracking the bean) - reveals the nib, a pure cocoa bean
- nib ground into cocoa mass (aka cocoa liquor)
- further worked into cocoa solids (powder) and cocoa butter (fat)
"We begin by literally hand-sorting every bean, ensuring our impossibly high quality standards are met. The cacao is then lightly roasted in small batches. A clean winnow gently removes the shells from the 'nib'. The nibs are slowly refined under a granite stone wheel for nearly three days while we slowly incorporate the other ingredients.
The finished chocolate is poured into bar shaped moulds, cooled, set, and then wrapped. Our signature papers wrap the chocolate using antique equipment, repurposed to our custom style, and then labeled. Now the chocolate is ready to be shipped!"
- Literal hand-sorting of beans
- Small batch roasting
- Winnowing (cleanly and gently)
- Granite stone refining and inclusion of other ingredients (grinding? conching?)
- Mould, cool and set
- Wrapped in signature paper with antique equipment