Cocoa Bean To Bar Chocolate

We handcraft our single origin chocolate in small batches starting with the best cacao beans we can find.

Cocoa bean to bar chocolate.

Manoa chocolate hawaii is a bean to bar chocolate factory. Bean to bar is craft chocolate but thousand pound batches of chocolate go against the small batch feel origins of the bean to bar chocolate movement. We carefully sort and roast to bring out the fullest potential of the flavor profile. Chocolate liquor can either be used directly in the production of chocolate bars or further processed to separate the fat known as cocoa butter from the cocoa solid leaving cocoa press cake.

Some are large companies that own the entire process for economic reasons. You can use the entire cacao bean including the husks or nibs only. In this process the cocoa nib or cocoa core is ground into a paste called chocolate liquor having no alcoholic content. Stage 7 grinding of cocoa beans.

Cocoa beans machines and training are the pillars of our company. Others aim to control the whole process to improve quality working conditions or environmental impact. Award winning bean to bar chocolate handcrafted in los angeles. We focus on bean to bar rather than chocolatiers not commonly found in grocery stores.

The harvest times vary from region to region but the process of turning it into chocolate begins immediately. A bean to bar company produces chocolate by processing cocoa beans into a product in house rather than merely melting chocolate from another manufacturer. Nemisto offers you a total package for craft making bean to bar chocolate. Bar cocoa is committed to showcasing makers who practice ethical and direct trade and support eco conservation and sustainable farming.

Ripe cocoa pods are harvested twice a year. After a cocoa bean is dried and packed it can be used immediately or stored for many years can be up to 5 years but can go longer. What makes the chocolate special is the way it is processed and the ingredients used. The pods are cut open with machetes and the white pulp containing the cocoa beans is scooped out.

So while the term was necessary for the market at the time which had almost no knowledge of how chocolate was even made many makers have begun using the term craft chocolate. It s stone ground which is how the mayans and aztecs made chocolate over 2000 years ago grinding chocolate with a tool similar to a mortar and pestle called a mano and metate. We grind in stone melangeurs for at least 48 hours before pouring into storage to age for. Although the husks can be toxic.

The process begins with harvesting. Chocovivo makes chocolate from bean to bar. Chocolate can be made with roasted or unroasted cacao beans.