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CRACKING

Separating the husk from the cacao nibs.

The husk can be infused to make a delicious cacao tea.

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GRINDING

The nibs (and a little bit of cacao butter) are added to the grinder, then the sugar and the milk powder for our milk chocolate. These are the only ingredients used in our bars (except in our special chocolates).

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TEMPERING/MOULDING

Chocolate needs to be tempered before being poured in the moulds.

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WRAPPING

Each bar is carefully wrapped by hand.