Cocoa Bean To Bar Chocolate

Some are large companies that own the entire process for economic reasons.

Cocoa bean to bar 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. Manoa chocolate hawaii is a bean to bar chocolate factory. We can advise you for your choice of cocoa beans and type of machines to suit your company s profile. Chocolate can be made with roasted or unroasted cacao beans.

Ripe cocoa pods are harvested twice a year. We handcraft our single origin chocolate in small batches starting with the best cacao beans we can find. The harvest times vary from region to region but the process of turning it into chocolate begins immediately. Stage 7 grinding of cocoa beans.

In this process the cocoa nib or cocoa core is ground into a paste called chocolate liquor having no alcoholic content. You can use the entire cacao bean including the husks or nibs only. Others aim to control the whole process to improve quality working conditions or environmental impact. What makes the chocolate special is the way it is processed and the ingredients used.

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. Bar cocoa is committed to showcasing makers who practice ethical and direct trade and support eco conservation and sustainable farming. 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. Cocoa beans machines and training are the pillars of our company.

Award winning bean to bar chocolate handcrafted in los angeles. We ve been making quality dark chocolate in kailua on the windward side of oahu since 2010. Sourcing single origin cacao from across the hawaiian islands and around the globe our goal is to bring out the best in each bean. We grind in stone melangeurs for at least 48 hours before pouring into storage to age for.

Nemisto offers you a total package for craft making bean to bar chocolate. Although the husks can be toxic. The process begins with harvesting. 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.

Chocovivo makes chocolate from bean to bar. We focus on bean to bar rather than chocolatiers not commonly found in grocery stores. We carefully sort and roast to bring out the fullest potential of the flavor profile.