From Bean to Bar
Firstly the pods are harvested in the rainforest then opened and the beans are fermented.
Next comes drying them out on bamboo racks and bagging them up for their journey.
When the beans arrive they’re hand sorted before being cracked & winnowed to separate the nibs from the husk.
Once the nibs, butter & sugar are in the stone grinder it’s a case of keeping an eye on what’s going on in there as the flavours develop and the smoothness arrives.
After a good 24+ hours of low temperature conching it’s time for the tempering and moulding to commence – each bar is hand poured into it’s mould and while they’re setting there’s enough time to measure & cut out the recyclable foil before hand wrapping each one.
Handmade really does mean hand made!