Collection: Bean-to-Bar

Welcome to our Bean to Bar selection.

All of our beans are sourced ethically with direct trade and traceability.

We take a lot of pride in our bean selection and how we make our chocolate. Everything is made by hand in our tiny chocolate lab.

Every single piece of chocolate that leaves our facility is in our total control.

OUR PROCESS

 Source Beans (Organic, Natural, Direct Trade and Traceable)

Sort Beans (remove unusable beans by hand)

Roast Beans  (each bean profile is based on roasting time and temperature)

Cool and Sort Beans, Crack Beans, 

Winnowing (removal of beans from husks)

Stone Grind Beans (usually a 3-4 days process to achieve flavor profile)

Temper and Mould

Chocolate Process is now Complete

HISTORY OF CACAO

The Cacao Tree, a tropical plant, was discovered almost 5000 years ago by the Maya, Toltee and Azetec which they used for a beverage and a currency.

Christopher Columbus in 1502 introduced the bean to Spain who added sugar to eliminate the bitter taste that they encountered in the beverage. This secret was guarded by the Spanish for almost 100 years before it was introduced in Italy in 1606 and became a favorite in France in 1660. By 1765 chocolate manufacturing had begun in the American Colonies.

Now you can find the Cacao tree in Mexico, the Caribbean, Africa, Asia and the northern countries of South America and are used world wide to create a delicious and healthy food product.