From bean to bar.
AT THE FARM
Post-harvest treatment
Cocoa beans are harvested, fermented, then dried at the farm. Carried out at the producer's, post-harvest processing reveals the aroma precursors, which are essential for the development of chocolate flavor.
AT THE FACTORY
Sorting and destemming
The beans are sorted, destoned, and graded upon their arrival at the Manufacture.
AT THE FACTORY
Slow Roast
... then slowly roasted at a low temperature. This step is crucial for developing the aromas and thus enhancing the farmer's work.
AT THE MANUFACTORY
From nibs to cocoa liquor
The roasted beans are separated from their husks and the nibs are refined into cocoa liquor.
AT THE MANUFACTORY
Chocolate refining
We add the ingredients to our recipes: cocoa then becomes chocolate. Refined to a particle size of 20 microns, the chocolate is smooth and creamy.
At the factory
Conching
The chocolate is then conched for the necessary time to eliminate excess acetic acid and continue the development of aromas.
AT THE FACTORY
Tempering and molding
The chocolate is finally tempered and poured into pistoles. Shiny, fine and subtle, it is ready to be worked with!
