It’s the end of 2014.
AND WE'D LIKE TO SHARE A PRECIOUS PROCESS ABOUT HOW WE'VE BEEN MAKING CHOCOLATE FROM BEAN TO BAR IN OUR FLAT IN LONDON.
We're excited to show you, it’s such a fascinating process and you can really dig down to the finest details and capture something quite beautiful. Watch the video, or have a look at the step-by-step images & text below.
10 Step Process from Bean to Bar
Sorting the beans by removing any small or defected ones.
A delicate step to start off the chain of flavours.
CRACKING THE BEANS
Cracking the beans to start the separation of nibs and shell.
ORGANISING NIBS BY SIZE
Organise the nibs in four different sizes to help us winnow efficiently and accurately.
Separating the nibs and shell.
Making it easier to start the milling process.
Up to 12 hours, reducing the particle size of the nibs to less than 20 microns.
Last step of fine tuning the flavours and aromas. Sugar is added, left to conch up to 72 hours.
An important step* to form consistent crystals resulting in shiny exterior and sharp snap.
*If it wasn't tempered it would look bloomy and melt instantly in your fingers.
We really want it to look as good as it tastes!
If you have any questions, we'll be happy to answer them. And if you don't have any, we hope you enjoyed the video.
Happy New Year!
Wishing you a great 2015,
Bo & Thomas
For our homemade machines, we grabbed great ideas from Clay Gordon, Chocolate Life, Potomac, Dandelion Chocolate, Brooklyn Cacao, Mast Brothers. Thanks for sharing!