Chocolate starts with the cacao tree, which grows in warm, tropical climates near the equator. Its fruit, called cacao pods, hold the precious beans that will eventually become chocolate. Each pod contains 20 to 40 beans surrounded by sweet white pulp.
Cacao pods are carefully cut from the trees by hand using machetes or clippers. Timing is important—harvest too early or too late, and the beans will develop the right flavor. Once collected, the pods are split open to reveal the beans inside.
After harvesting, the beans are left to ferment for several days, usually under banana leaves or in wooden boxes. This step is crucial—it develops the deep, complex flavors we associate with chocolate. Without fermentation, the beans would taste bitter and flat.
Cacao pods are carefully cut from the trees by hand using machetes or clippers. Timing is important—harvest too early or too late, and the beans won’t develop the right flavor. Once collected, the pods are split open to reveal the beans inside.
Next, the beans are roasted at high temperatures to bring out their rich chocolate aroma. Roasting also helps separate the outer shell from the inner nib. The specific time and temperature vary depending on the type of chocolate being made.
After roasting, the beans are cracked open, and the outer shells are removed through a process called winnowing. What’s left behind are the cacao nibs—the pure, flavorful center that holds all the chocolatey goodness.
The chocolate-making process begins by gently heating the ground cacao nibs to melt the cocoa butter. This step transforms the solid nibs into a thick, smooth liquid known as chocolate liquor. Temperature control here is key—it helps maintain the quality and flavor of the final product without burning the cacao.
Once melted, additional ingredients are introduced depending on the type of chocolate being made. Sugar, milk powder, vanilla, and sometimes extra cocoa butter are blended in. This step is where the bitterness of pure cacao is balanced out, and the familiar sweetness of chocolate begins to take shape.
Conching is a slow and meticulous process where the chocolate mixture is continuously mixed and aerated. This improves its texture and enhances the flavor by allowing bitterness and acidity to evaporate. The result is a silky-smooth chocolate with a well-rounded taste—ready for tempering and molding.
Tempering involves carefully heating and cooling the chocolate to stabilize the cocoa butter. This gives finished chocolate its signature glossy shine and satisfying snap. Skipping this step can lead to dull, crumbly chocolate that melts too easily.
At this stage, sugar, milk powder (for milk chocolate), and sometimes extra cocoa butter are added. Conching—a process of continuous mixing and aerating—refines the texture and balances the flavors, turning gritty paste into smooth chocolate.
After the chocolate is set and released from the molds, it’s ready to be wrapped. This not only protects the chocolate but also adds to the experience. A well-designed wrapper can reflect the quality, story, or origin of the bar inside.