How Are Cacao Beans Turned Into Chocolate?

There are many steps in turning raw cacao beans, some cocoa butter, and honey into a tasty sugar free chocolate bar, but these are the main four - fermenting, roasting, grinding, and tempering.

1 - The beans are fermented at the origin for up to 10 days to develop the tangy, bitter flavour, and the typical brown appearance.

2 - Next up, roasting. For about 20 minutes the beans are gently rolled and toasted to further develop flavour and to kill bacteria from the fermentation phase so it’s safe to eat.

3 - After cooling down, the roasted beans are refined for up to 72 hours until the once crunchy beans turn into a velvety smooth, deep brown viscous liquid.

4 - Just before packaging, the chocolate has to be tempered. This final step prepares the chocolate to stay solid at room temperature, but still melt in your mouth. If we didn’t temper our chocolate, your bar would lose its snap and crunch by the time it got to you. And chocolate should always been enjoyed before it’s melted, especially craft chocolate.

Since we don’t use any artificial additives, the taste and texture changes significantly after it’s melted. Make sure to keep your chocolate bars in a cool dark place so you can enjoy the flavour to the fullest.