STEP 1: CLEANING & SORTING

The beans arrive at our factory, and are stored in our storage room. When ready to be roasted, the beans are sorted to remove any bad or moldy beans, strand of thread from the suck, stone or any metal that may have find it way into the bean bag. 

STEP 2: ROASTING

Sorted beans are loaded on trays and then into the oven where it goes through a roasting temperature cycle of about 150 deg celcius to 180 deg celcius for a specific duration that will bring out our desire flavors from the beans. The roasted beans are then allowed to cool.

STEP 3: CRASHING & WINNOWING

Once the roasted beans cools we crashed the beans into smaller bits using our crashing machine and then run the crashed roasted beans through the Winnower to remove the shell leaving the pieces of beans know as nib.

This process is run a couple of times to ensure all the shell are removed. We also visually inspect the nibs to remove any missed shell. The nib is our first derivative, we do sell some and use remaining for making our delicious chocolates.

 We bag all of the shells and use the on our farm as mulch, nothing goes wasted.

STEP 4: GRINDING & REFINING

The next step is to grind the nibs into chocolate liquor using our melanguer.

We add pure cane sugar and continue to grind the liquor for our dark chocolates and add milk powder for our milk chocolate.

This step can take several days and up to 3~4 days to refine the chocolate into fine particle size smooth for enjoyment .

STEP 5: TEMPERING & MOLDING

At this stage the chocolate go through a temperature cycle to align the cocoa butter crystals in the chocoalate.

The chocolate is first heated up to about 44 deg celcious to ensure all unstable cocoa butter crystals have melted. There six types of crystals (I ~ VI). It is rappidly bring down the temperature to about 29 ~ 28 deg celcius to form more type V stable crystals. Then heated up to 32 deg celcius to melt any unstable cocoa butter crystals, then ready to be molded into chocolate bar.

This tempering process gives chocolate the nice snappy and glossy sheen appearance. The chocolate is then poured into polycarbonate bar molds, vibrated to remove any air bubble and allowed to cool and set for about 15min to 20 min. After it is easily removed from the mold and pacakge.