Bean-to-Bar

We guide our cocoa beans from roasting all the way to the finished bar, keeping every step of the process in our own hands. It takes time, expertise, great ingredients and quite a lot of machinery. But it’s exactly this effort that makes the difference you can taste in the end.

Why does every single bar take so much work and passion? We’ll show you.

Eight steps to chocolate happiness:

1. Roasting: The cocoa beans are carefully roasted. This is where the flavours that will later shape the character of our chocolate begin to develop.
2. Get naked: Time for the beans to lose their shells. They’re cracked and separated from their husks, leaving us with cocoa nibs. A little intimacy is part of the process.
3. Cut: The cocoa nibs are crushed further and ground. Slowly but surely, the beans start turning into what we’ve been waiting for all along: chocolate.
4. Sweeten things up: Depending on the recipe, sugar and other ingredients are added. Everything is finely ground until we reach the texture we’re looking for.
5. Amour fou: Time to conche. How long depends on the chocolate, because time changes flavour. Unwanted aromas gradually disappear, allowing the finer notes of the cocoa to shine through.
6. Letting go: The chocolate is sieved. Anything that doesn’t belong has to go. What remains is beautifully smooth chocolate.
7. The final stretch: Tempering, moulding, cooling and wrapping. Our liquid chocolate finally becomes a bar. Farewell, darling!
8. Enjoy: Now it’s your turn. Break open the bar, take a moment to smell it, let a piece melt on your tongue and discover what the cocoa has to tell you.

Chocolate isn’t just chocolate. Bean-to-bar chocolate is made all over the world, from Switzerland and Ecuador to Thailand and Bali. Different cocoa varieties, origins and production methods give every bar its own character.

So taste, compare and stay curious. Great bean-to-bar chocolate is more than something sweet. It’s a sensory journey through origin, craftsmanship and cocoa.