Bean to Bar

Every good chocolate begins with excellent cocoa beans.

We source select beans from various countries of origin. Each origin has its own unique flavor – from fruity notes to nutty or spicy aromas.

All beans are inspected before roasting.

Damaged beans and foreign objects are removed.

Only high-quality beans go into the roaster.

Roasting is one of the most important steps in the process.

This is where the typical chocolate aromas develop.

Depending on the origin, temperature and roasting time are individually adjusted.

Roasting for too short a time leads to sour notes.

Roasting for too long destroys delicate fruit aromas.

After roasting, the beans are broken open.

The light shell is separated from the valuable cocoa nibs.

Only the nibs are processed further.

The natural cocoa butter is released during grinding.

Solid cocoa nibs are transformed into a liquid cocoa mass.

The chocolate is constantly agitated for many hours.

This develops into:

• a finer texture

• a well-rounded flavor

• less acid

• a pleasant mouthfeel

The conching time significantly determines the quality of the finished chocolate.

Tempering produces the correct cocoa butter crystals.

Precision is key here.

Only perfectly tempered chocolate possesses:

• beautiful shine

• crisp break

• fine melt

The tempered chocolate is poured, cooled, inspected, and carefully packaged.

This ensures that every bar reaches our customers fresh.