The birth of chocolate is a beautiful and complex story.
Behind every piece of chocolate lies a journey that can last months. From harvesting cacao beans in the rainforest, through meticulous fermentation and roasting, to skillful tempering and molding, every step in the chocolate making process is a perfect blend of craftsmanship and science.
Harvesting and Fermenting:
In the world’s top cocoa-producing regions, such as Peru, Ghana, and Ecuador, skilled farmers hand-pick ripe cacao beans and ferment them under specialized conditions. This process is the foundation of chocolate’s flavor.
Roasting and Grinding:
In our workshops, the beans are precisely roasted to unleash their unique flavor. Through meticulous grinding, the chocolate’s texture gradually develops into a fine and smooth texture.
Tempering and Mold-Pour:
Tempering is a crucial step in chocolate making, ensuring the chocolate has a smooth texture and an alluring sheen. Finally, the chocolate is poured into molds, left to cool and set, ultimately creating a perfect piece of chocolate.
Every piece of chocolate that comes out of our workshop carries the passion and efforts of people from all over the world, and also represents our unremitting pursuit of quality.
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