From Bean to BarFirstly 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 poured into it's mould and left to set, the final stage is hand wrapping every bar in recyclable foil and kraft paper.
Handmade really does mean hand made!