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nantucket

Faraway 
Chocolate

Bean-to-Bar

Made on Nantucket​

16 OLD SOUTH WHARF

 Next Chocolate Making Class

All Products

Holiday Orders

Elevate your corporate gifting with our holiday gift boxes. Perfect for clients, partners, and employees. Enjoy free shipping during the festive season.

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Grand Reserve Gift Box $190

  • Grande Bars x 2

  • Petite Bars x 3

  • Dk. Choc. Almond Toffee - 5oz

  • Choc Covered Cranberries - 4oz

  • Drinking Chocolate- 4oz

  • Hazelnut Cobblestones - 6oz

  • Nantucket Island Bar x 1

  • Gift Box with Ribbon and Personalized Message

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Harbor Collection Gift Box $100

  • Grande Bar x 1

  • Petite Bars x 3

  • Choc Covered Cranberries - 4oz

  • Dk. Choc. Almond Toffee - 3oz

  • Gift Box with Ribbon and Personalized Message

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Build Your Own Gift Box

  • Create a Customized Box of your Favorites Handcrafted Creations!

  • Gift Box with Ribbon and Personalized Message

Bulk/Corporate Order Inquiry Form

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Bean to Bar Process

How Chocolate is Made

Open Cacao Pod
Drawing of Cacao Pod on Tree
Cacao Beans Drying

STEP 1:

Harvesting

Cocoa grows within 20 degrees north or south of the equator. Cocoa trees require high humidity, fertile soils, with abundant rainfall and warm temperatures.

Cacao Beans Fermenting

STEP 2:

Fermenting

Through a meticulous process, the beans are carefully fermented and dried for over a week in order to bring out the unique flavors and aromas of the beans. This process is essential to producing high-quality chocolate with a richness of flavor unique to each origin. 

STEP 3:

Drying

Proper drying of the beans, commonly in the sun, ensures the correct fermentation process is not compromised on the beans’ long trip to the chocolate maker.

STEP 4:

Roasting Cacao Beans

Roasting

Before roasting beans are inspected and sorted.  Roasting time and temperature depend on the profile of the raw bean.  Generally beans are roasted in temps of 250°F up to 350°F for 30-90 minutes. 

Winnowing the Roasted Cacao Beans

STEP 5:

Winnowing

Roasted beans are cooled, cracked and winnowed in order to separate the husk from the nib.  

Grinding Cacao Beans

STEP 6:

Grinding

Depending on the flavor profile, the nibs are ground to a fine paste using a stone melanger.  In this step we add our organic sugar and cacao butter and grind to a fine consistency.

STEP 7:

Tempering Chocolate

Tempering

Through a series of heating and cooling the chocolate is prepared for its final step where it will have a distinct shine and snap.

STEP 8:

Finished Chocolate Bars

Moulding

The tempered chocolate is poured into moulds and cooled before being wrapped and labeled.  And then the fun of enjoying the taste begins!

Drawing of Cacao Pod on Tree
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