BEAN-TO-BAR PROCESS – LES CHOCOLATERIES ASKANYA

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BEAN-TO-BAR PROCESS


SOURCE

Our cacao is planted with upmost care in Haiti. For the cacao trees to thrive, they need moisture and plenty of rain.

HARVEST

The farmers harvest the ripe cacao pods by hand. This is a very delicate task, as the farmers need to single out the mature pods and cut them from the tree while avoiding damaging the flower buds or the unripe pods. Then, the farmers open the pods and remove the white pulp that covers the beans.

FERMENT

After the harvest, the farmers ferment the beans in big crates. During up to eight days, the ultimate flavor of the beans is obtained and they acquire their more chocolate-like taste.

DRY

Once the fermentation is completed, the farmers dry the beans, often on banana leaves, in order to reduce the moisture that they had acquired during the preceding step.

SORT

The ideal moisture level for the cacao is between six and seven percent. Once that level of moisture is obtained, the farmers sort the beans by size and quality and then shipped them to our “Chocolaterie”. 

ROAST

After the quality-control check, the operators roast the grains for approximately thirty-five minutes.

CRACK

The operators crack the beans; the product of this process is called “cacao nibs”.

WINNOW

The operators expose the nibs to air so that the shells get separated from their nibs.

GRIND

The operators grind the nibs to produce the “Chocolate liquid” (also known as “chocolate liquor”).

REFINE/CONCH

During this process lasting 72 hours, the chocolate liquor looses some of its extreme bitterness, and acquires its delicious flavor and its smooth texture.

 

TEMPER AND MOLD

The operators temper and mold the liquid chocolate into the desired shape.

PACKAGE

The operators carefully wrap the delicious chocolates that are now ready to be shipped your way for your enjoyment!