From Bean to Bar
Experience the soulful journey of chocolate, crafted with care from nature to indulgence
Every Cocoa Craft bar begins with handpicked cocoa beans and ends with the pure joy of fine chocolate. Discover the artistry that makes each bite special.
The Art of Chocolate Making
Creating fine chocolate is a meticulous process that transforms bitter cocoa beans into the smooth, delicious treat we all love. Each step requires precision, expertise, and time to develop the complex flavors that characterize premium chocolate.
The 10 Steps of Cocoa Processing
Harvesting
Cocoa pods are carefully harvested by hand to avoid damaging the tree. Each pod contains 20-50 cocoa beans surrounded by a sweet white pulp.
Detailed Process:
Harvesting occurs year-round but peaks between October and February. Experienced farmers use machetes to carefully remove ripe pods without damaging the flower cushions that will produce future pods.
Harvesting
Cocoa pods are carefully harvested by hand to avoid damaging the tree. Each pod contains 20-50 cocoa beans surrounded by a sweet white pulp.
Fermentation
Beans are placed in wooden boxes and covered with banana leaves. Natural fermentation develops the chocolate flavor precursors over 5-7 days.
Drying
Beans are sun-dried on large trays for 5-14 days, reducing moisture content from 60% to about 7% for proper storage.
Roasting
Beans are roasted at 120-140°C for 30 minutes to 2 hours, developing the characteristic chocolate flavor and aroma.
Cracking & Winnowing
Roasted beans are cooled to stabilize flavor, then lightly cracked to separate the brittle shells from the nibs without crushing them.
Grinding
Nibs are ground into a thick paste called chocolate liquor (non-alcoholic) through a process that generates heat and releases cocoa butter.
Conching
Chocolate is continuously mixed and aerated at controlled temperatures for hours or days to develop flavor and texture.
Tempering
Chocolate is carefully cooled and reheated to specific temperatures to stabilize cocoa butter crystals for a glossy finish and perfect snap.
Molding & Packaging
Tempered chocolate is poured into molds, cooled, then wrapped to protect flavor and quality before distribution.
Interesting Chocolate Facts
Did You Know?
It takes approximately 400 cocoa beans to make one pound of chocolate.
Cocoa vs Cacao
"Cacao" typically refers to the tree and its beans before processing, while "cocoa" refers to the processed products.
Health Benefits
Dark chocolate contains flavonoids and antioxidants that can benefit heart health when consumed in moderation.
History
The ancient Maya and Aztec civilizations consumed chocolate as a bitter drink, often flavored with vanilla and chili peppers.
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