Bean to chocolate is our promise of complete control over quality. By overseeing every step from sourcing cacao to creating the final bar.
We start by hand-picking ripe cacao pods from our own farms. Only the fully mature ones make it in..
Next, the beans go into wooden boxes to ferment for a few days. This step builds real chocolate flavour.
Then they're laid out to sun-dry slowly. It locks the aroma and keeps quality high.
Once dry, we roast the beans in small batches That's when the flavou really kicks in..
The roasted beans are finely ground upto 16-20 microns into a smooth, rich chocolate paste - the base of every bar..
The chocolate is carefully tempered to achieve that perfect snap, shine, and smooth texture, and poured into moulds..
