From bean to bar

Bean to Bar

Great tasting chocolate needs good quality cocoa beans. That’s why, at the start of the production process, we carry out a quality check at the port in the producing country where the cocoa beans are waiting to be exported.

Once checked and approved, the beans are transported to one of our factories. Sometimes this can involve shipping them halfway across the world. On arrival they’re checked again to make sure that they meet all our strict quality standards. The next step is to clean them thoroughly.

The cleaned beans are then roasted. The roasting develops the chocolate flavour. That’s why the real skill in making good chocolate is to select cocoa beans from one or more origins and roast each origin to bring out the desired flavour.

We use large industrial roasters, however the effect is the same as if you roasted them at home by spreading them on a baking tray and putting them in the oven at 145°C for half an hour.