Growing Cacao
Chocolate is made from beans called cacao beans and these beans comes from a tree called Theobroma Cacao.
Theobroma cacao grows in a band of 40° (20° N and 20° S from the equator) in the coastal regions. Different terroir leaves different flavours in the beans grown there.
T. Cacao requires nourishment and utmost care for almost three years before they start growing cacao pods, which carries cacao beans.
Harvesting Cacao Pods
These cacao pods, once matured, are harvested. In these pods are purple coloured cacao beans, extremely bitter, but at the same time these bitter beans are covered in a coating of white sugary pulp. This pulp has flavour of its own and thus can be used to make deliciously refreshing sweet drinks.
Fermentation
The beans harvested are unpalatably bitter initially, hence making this next step extremely important. Fermentation. These beans are rested in wooden box for 4-5 days. The process of fermentation helps the beans to develop the underlying flavours, changes the original purple colour to the chocolate brown colour and reduce the bitterness which then makes these beans palatable.
Sun Drying
One of the most important thing during chocolate making is that any liquid and chocolate does not go together. Which is why after fermentation it is very important to sun dry the beans and reduce the moisture in them.
Sorting Cacao
Our very first job, after we recieve the beans, is to sort through the beans and find anything unwanted from twigs to rope. We also discard small, odd-shaped, as these either make it difficult to crack and winnow later on in the process, and defective beans such as mouldy or broken beans as these are not suitable for consumption. .
Roasting Cacao
Once the beans are meticulously sorted, our attention turns to the crucial step of roasting. This process is akin to unveiling the hidden potential within each bean, coaxing out their distinct flavors and aromas. We carefully roast the beans at precise temperatures, allowing them to develop their characteristic richness and depth. Just as a skilled artisan tends to each bean with care, we monitor the roasting process diligently, ensuring that each bean is roasted to perfection. This meticulous approach guarantees that only the finest flavors are unlocked, paving the way for an exceptional chocolate experience.
Cracking and Winnowing Cacao
After roasting, our focus turns to cracking and winnowing, intricate steps requiring precision. Each roasted bean is expertly cracked by hand, revealing the coveted cacao nibs nestled within. Through delicate winnowing, we separate the pure nibs from their shells, ensuring only the finest quality remains. This meticulous process removes any husks, preserving the purest flavor. Just as every aspect of our craft demands attention to detail, cracking and winnowing showcase our commitment to quality. These steps set the stage for the exceptional chocolate-making journey ahead.
Grinding Cacao
After the meticulous processes of roasting, cracking, and winnowing, we turn to grinding the cacao beans, a pivotal step in crafting exceptional chocolate. With precision, we transform the pure cacao nibs into a smooth paste, releasing their rich flavors and aromas. Each batch undergoes careful monitoring to ensure optimal results, reflecting our commitment to quality. Just as preceding steps exemplify our dedication to craftsmanship, grinding the cacao beans lays the foundation for the extraordinary chocolate experience ahead.
Tempering Chocolate
After the meticulous processes of roasting, cracking, winnowing, and grinding, we focus on tempering chocolate—a crucial step in transforming it into a sublime indulgence. With precision, we heat and cool the chocolate to specific temperatures, ensuring its smooth texture and glossy finish. This delicate process aligns the cocoa butter crystals, resulting in a stable structure and satisfying snap. Each batch receives meticulous attention, reflecting our unwavering commitment to quality. Just as preceding steps exemplify our dedication to craftsmanship, tempering chocolate enhances the chocolate-making journey, promising a decadent experience in every bite.
Moulding Cacao
Following the thorough procedures of roasting, cracking, winnowing, grinding, and tempering, we shift our focus to molding the chocolate—the ultimate stage in achieving excellence. With precision, we pour the tempered chocolate into moulds, shaping it into exquisite forms. Each mould receives careful attention, ensuring every detail is captured flawlessly. This meticulous process reflects our unwavering dedication to quality. Just as preceding steps exemplify our commitment to craftsmanship, moulding chocolate adds the finishing touch to the chocolate-making journey, promising a divine experience with every bite.
Voila!
After the intricate steps of roasting, cracking, winnowing, grinding, tempering, and molding, we proudly present the finished chocolate bar. Each bar embodies the culmination of our craft, showcasing the rich flavors and velvety texture meticulously crafted at every stage. With each bite, indulge in the essence of perfection, a testament to our unwavering dedication to quality and craftsmanship.