When we talk about bean to bar, we are referring to chocolate which has been made straight from the cocoa bean. Traditionally, chocolatiers buy the chocolate ready made from large factories and melt it down to use it in a variety of different ways. After sourcing and importing, we sort each bean by hand before roasting, winnowing, grinding and conching it for up to 80 hours. We then age it before tempering it by hand to make it into our beautiful bars. This is what ‘bean to bar’ is all about.

Sourcing is one of, if not the most important aspect of bean to bar chocolate making. Although there is an incredible array of cacao found throughout the world, after analysing nearly 30 samples from all over the answer was simple; use a variety of organic origins from within Peru to take it a step further than what other makers are currently doing.