How it's made
1. Sorting
Once we get the fermented and dried cacao beans, we need to sort out flat beans, rocks, string, etc.
2. Roasting
Beans from specific origins (and farms) are unique, and each get their own roasting profile. Changing the temperature and roasting times can play a huge role on flavor development.
3. Winnowing
Here the shells are separated from the nibs (the meat of the bean). The nibs are collected and the shells are composted.
4. Pre-grinding
The nibs get ground into a paste called liquor as they pass through the Olde Tyme grinder.
5. Stone Grinding
The chocolate liquor gets mixed with sugar and refined down to at least 30 microns in size (below what the tongue can perceive). Here other ingredients can also be added as well.
6. Conching
To get rid of some acidity and/or off flavors, and to help create more of a smooth mouth feel, the chocolate gets mixed and aerated for 10 to 48 hours.
7. Aging
The chocolate has gone through quite the process by now and needs time to settle and develop its flavors through aging. We age our chocolate between 1 to 4 weeks.
8. Tempering
After aging, the chocolate needs to be tempered. The chocolate goes through a series of heating and cooling cycles to give it a great texture, high melting point, glossy shine, and a nice snap.
9. Molding
After the chocolate is tempered it gets poured into bars.
10. Wrapping
Once the bars have solidified, they are carefully hand wrapped in foil and placed in our butterfly inspired wrappers.
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