We source our beans mostly from the MABCO (aka Juan Gonzalez) in Toronto. Juan travels the world looking for excellent beans and, where necessary, training farmers and cooperatives in their fermentation.
From Bean to Nib
Once the beans are safely in our commercial kitchen, we clean and roast them. Then, the beans must first be cracked to separate the shell from the nibs and then the shells must be blown away through a winnowing system. The cast off shells are good for mulch.
From Nib to Chocolate
We grind our beans for 3-5 days to get the smoothest possible chocolate, with not a hint of grit. This is a highly aromatic process. After griding, we temper the chocolate to create a crystal formation that makes the chocolate snap, have uniform structure, and have a long shelf life.
From Chocolate to Bar
Finally, after all the hard work, we pour the chocolate into molds and let it set. The chocolate that slides out of the mold is ready for packaging and consumption.