Chocolate Making Process

We make our chocolate from single origin cacao beans – the beans come from our own farm. Every step of the process is done right at our farm, from harvesting, drying, grinding, molding and wrapping the bars.

Our chocolate is made with just 3 ingredients

Farm grown cocoa beans
Cocoa butter
Jaggery

Thats it !!! no other hidden ingredients like Preservatives, Artificial Flavours, Oils, lecithin or emulsifier.

Its just the pure chocolate :)

CHOCOLATE STARTS WITH A FRUIT.

Cacao beans are fruit seeds. These seeds are harvested by hand and referred to as “wet cacao” since they’re coated in the pulp. This pulp is about ninety percent water and ten percent sugar, making it the perfect food for microbes, which leads to the first step in the chocolate making process- Harvesting !!!

FERMENTATION

A very crucial step, takes 5–7 days. This is the stage where some of the flavors that would be recognized as “CHOCOLATE” develop. We ferment exclusively in wooden boxes.
Fermentation serves as a critical step in the cacao seed’s evolution.

SORTING

All our beans are sorted by hand. Imperfections in a bean can result in imperfections in the taste of the finished chocolate.

WINNOWING

Roasted beans are cracked and winnowed

to separate the husks.

Only nibs are used for chocolate making

TEMPERING AND MOULDING

Tempering and Molding
Is the process of raising and lowering the temperature to alter the
crystal formation of the chocolate. Its gives the chocolate bar a harder consistency, higher melting point, and a nice appearance.

HARVEST

Just like any other food product, you can’t make great chocolate without great ingredients. Cocoa fruit have to be harvested when it completely ripens. Our harvest varies in pace throughout the year.

After harvest, every pod is cracked by hand in order to extract the roughly 30-40 beans per pod that are held together as a clump by sweet white fruit pulp.

SUN DRYING

Another crucial and highly ignored step in the flavour development of cocoa beans. We carefully sun dry our fermented cocoa beans before it goes into chocolate making. It takes 6-7 days

ROASTING

This is a critical step in developing flavor, beans are roasted to
bring out the characteristic chocolate aroma. Proper roasting is one of the keys to good flavor. How a bean is roasted has a tremendous impact on the flavors of the finished chocolate

REFINING AND CONCHING

This is a very interesting step because two things are happening simultaneously when nibs are grinding. Particle size is being reduced and volatile compounds, like acetic acid, are being released.