Fermentation and drying
roasting, cracking and winnowing
Each origin is processed in small batches with roast profiles specific to their individual characteristics. This process gives respect to the distinct characteristics of each micro-origin as well as changes in seasonality.
stone grinding and tempering
Our chocolate is stoneground and conched for over 50 hours to allow for a fine smooth texture and full development of the flavors
Finally our chocolate bars are hand wrapped in fine Italian paper