The cocoa beans are roasted between 120°C and 160°C to allow the beans to develop their typical roasted cocoa aroma and dark brown colour.

During this step, the shells come loose and separates from the nibs.

Afterwards the beans cool down and are ready for the next step in the process: cracking and winnowing.


Our cracked roasted cocoa beans pass through our winnower to separate the beans from the husk. This leaves us with nothing but perfectly roasted cocoa nibs.

Refining and Conching

We stone grind our cocoa nibs between granite rollers, creating cocoa liquor. Then, we add unrefined cane sugar. The liquid chocolate is conched/airated and within this time, aromas are balanced, flavours refined and then our chocolate is ready for tempering.


We temper our chocolate in controlled temperatures. This gives the chocolate the glossiest shine, the perfect snap and the right texture.

The chocolate is then poured into moulds and allowed to set.

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