How We Make Our Chocolate
We use fine organic ingrediants and these are ethically sourced. When our cocoa beans first arrive at the factory, they are checked again for quality to ensure no rogue batches enter the production line. The beans are then roasted to further develop their rich flavour. Then, we grind the beans creating a smooth paste, adding organic Bourbon vanilla and organic sugar. Next, this paste or cocoa mass is ‘conched’ or stirred for 8 hours. 8 hours of stirring is what our cocoa paste requires to bring out the distinct flavour that's deliciously present in our chocolate.
Before pouring the chocolate mixture into moulds to set, it has to be tempered. Well-tempered chocolate has a lovely shine, with no streaks or ‘bloom’ (the white, cloudy appearance chocolate can sometimes have that's caused by the cocoa butter separating from the other ingredients). It will also have a good ‘snap’ - the sound a quality chocolate bar makes when you break it.
Pairing brilliance with greatness is how we think of the addition of the fine inclusions – the items we add to the chocolate to create our delicious range of flavours. Of course we use the highest quality inclusions in just the right quantities to ensure flavour perfection. In our Almond Bar for example, we use whole almonds, still in their skins, to intensify their flavour. This process toasts the nut giving it a deeper, nuttier flavour and creates a slightly sweet, crisp shell. Using whole, organic Sicilian almonds means we need to use copious amounts of nuts in each bar to ensure each delicious bite has the right combination of flavours.
Finally, the chocolate is then moulded into bars, cooled, wrapped and ready to enjoy!