Bean to Bar

There are about 18 companies in the US that make chocolate from bean-to-bar.  Most of them are large industrial manufacturers like Hersheys, Cargill, and Nestle to name a few.

We stone grind our chocolate using lava stones just how it was done over 2000 years ago.  It’s minimally processed to maintain the purity and nutritional value.  Our chocolate is made fresh every week. We don’t use any flavorings, extracts or additional cacao butter.  It is 100% whole bean chocolate using whole ingredients.  Our process involves:

  1. Fermentation – Fermentation is important in the process of taste.  Our beans are specially fermented anywhere between 2-3 days.
  2. Drying – Our grower spreads the cacao beans on his plantation and dries them under the sun.
  3. Winnowing – Deshelling and breaking the cacao beans into small pieces called cacao nibs.
  4. Roasting – We lightly roast our nibs.
  5. Stone Grinding – We use lava stones to grind the cacao nibs into cacao liquor.  We don’t add additional cacao butter, flavorings or soy lecithin or other ingredients to mask up the true flavor of the cacao.  We only use the natural cacao butter from the beans.  Why mess up what nature gave us?
  6. Cooling – We then spread the chocolate on sheet pans which is all done by hand.  Chocolate will solidify at room temperature.  That’s why when you open a bag of chocolate, there are several pieces of chocolate that come in different shapes and sizes.  It’s like opening a pack of baseball cards.  It’s a surprise waiting for you.

Since we don’t temper or conch the chocolate, it’s best eaten within a couple of months.  For more information on storage and how long the chocolate will last please read the FAQs.