It starts with premium beans. We first assess a sample, tasting it first raw and then roasted. The beans come from small farms and cooperatives who are given a fair price for their cacao well above the market rate
The beans are then roasted with a profile that best suits their flavours - sometime long and low heat, sometimes much higher heat for shorter periods
The beans are then cracked in a special machine with steel jaws. We then have to winnow the beans to separate the cocoa nibs from the husk
The beans are then ground into liquid over many hours in a melanger. Other ingredients are also added at this stage
Finally the chocolate can be tempered, moulded and wrapped