How Chocolate is Made
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.
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
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.
STEP 5:
Winnowing
Roasted beans are cooled, cracked and winnowed in order to separate the husk from the nib.
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
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:
Moulding
The tempered chocolate is poured into moulds and cooled before being wrapped and labeled. And then the fun of enjoying the taste begins!
Mark, Nantucket
"The best chocolate, and the toffee is amazing!"
Beth, Nantucket
"We had a terrific afternoon with Chef Andre learning and making chocolate. The passion, time and quality of ingredients that goes in to one single bar of this delicious product is amazing. We learned a lot and had a lot of fun as well. We look forward to the next class!"
Maria, NYC
"Simply perfect!"