Our Bean-to-Bar Process
We are very particular about what ingredients go into our chocolate and how those ingredients are processed. This is why we control the entire process from receiving the well fermented, raw cocoa beans from our growers to handing over the finished chocolate bar to our retail partners.
The cocoa butter in chocolate can take on several different types of crystal form from type I to type VI. Depending on the predominant type of crystal form, the texture, surface appearance, melting temperature and mouthfeel of the chocolate vary considerably. When we temper our chocolate, we encourage the formation of type V crystals, ensuring our chocolate has a firm snap, nice shiny surface and relatively high melting temperature.