Dark Chocolate
Rich in polyphenols and antioxidants, fine dark chocolate balances earthy bitterness with fruit, nutty, and roasted notes.
Cocoa Content
70% – 90%+
The Primary Varieties
Cocoa solids, cocoa butter, and sugar ratios determine the profile and finish of every craft bar.
Milk Chocolate
Enriched with dairy powder or condensed milk to soften roasted cacao tannins, providing caramel undertones and a velvety melt.
Cocoa Content
35% – 55%
White Chocolate
Crafted exclusively from cold-pressed cocoa butter, sugar, and milk solids without cocoa powder, yielding floral vanilla accents.
Cocoa Butter
20% – 30%+
The Bean-to-Bar Process
Every step in transforming raw Theobroma cacao pods into confectionery masterpieces.
01
Fermentation
Harvested cacao seeds undergo 5–7 days of natural aerobic and anaerobic fermentation to initiate flavor precursors.
02
Roasting & Winnowing
Precise thermal control develops aroma notes and loosens husks, which are removed to leave pure cocoa nibs.
03
Conching
Heavy granite rollers crush particles below 20 microns while aerating the warm liquid to eliminate astringency.
04
Tempering
Carefully controlled cooling aligns Form V beta crystals for a glossy sheen and a distinct, crisp snap.