Exclusive Insider Look - How We Make Our 3 Ingredient Dark Chocolate!
We use cacao beans, honey, and some cocoa butter to make our dark chocolate. Lots of care and attention goes into each step of the process. We want to make sure every bar we make is first-rate quality. No exceptions.
Step 1 - Roasting
The roast plays a big role in how the flavour of the chocolate develops. We’re constantly experimenting with the time and temperature of the roast to bring out the most flavour we can.
Step 2 - Winnowing
Here, the roasted cacao beans are crushed and the shells are sifted out. Too much shell in your chocolate is a bad thing. The taste, texture, and overall quality will be compromised. Our machine grinds the beans and removes most of the shell bits. But we still go through by hand afterwards to remove as much shell as possible - for maximum quality.
Step 3 - Refining
Then, the ground cacao nibs and a bit of cocoa butter get tossed in this machine. We let it grind for about 48 hours. By the time that’s all over, you’re left with a bowl full of velvety smooth, liquid dark chocolate.
Step 4/5 - Tempering and Molding
We take that liquid chocolate, add honey, and put that mix in another machine. This machine keeps the chocolate at the right temperature so that the end result has a good texture and appearance. The machine pumps chocolate right into our molds. The molds go into the fridge to harden before they’re wrapped up and ready to go! Only one more stop…
Your mouth!
