The Art of Chocolate Making: From Bean to Bar

It all begins in a very special region of the planet. Theobroma cacao (literally "food of the gods") trees grow only in a belt about 20 degrees north and south of the equator. This "cocoa belt" provides the humid tropical climate essential for cocoa trees to grow.

When the pods, the fruit of the cocoa tree, reach maturity, they take on vivid colors that range from bright yellow to orange, or even red depending on the variety. Harvesters, armed with sharp machetes, delicately pick these precious fruits. This step requires special expertise: the pod must be cut without damaging the tree or the young shoots that will produce future harvests.

Once harvested, the pods are immediately opened during shelling to extract the seeds surrounded by their mucilage—the sweet, white flesh that protects them. These fresh seeds do not yet resemble the cocoa beans we know, but they already contain all the aromatic potential of the future chocolate.

Once fermentation is complete, the process must be stopped and the quality of the beans protected. They are spread out in the sun, on large tables or well-ventilated surfaces, or mechanical dryers are used.

The goal is simple: reduce humidity to prevent mold and prepare the beans for storage or transport, while preserving the aromas developed during fermentation.

The cocoa beans then arrive at the chocolate factory, ready for further processing. They are first carefully sorted to remove damaged or moldy beans, as well as any debris and impurities that have crept into the batch.

Next comes roasting, a key step where the cocoa's flavors truly come out. Temperature and duration are adjusted according to the bean variety and the desired flavor profile. The heat enhances the aromas, destroys microorganisms, and slightly loosens the hull, preparing the beans for the next steps.

Once cooled, the roasted beans are first coarsely ground to release their heart - the nibs - and detach their thin covering, the hull.

Next comes the winnowing process: air currents gently blow away the lighter nibs, leaving the heavier nibs to fall into a separate container. This precision work results in pure nibs, free of shell residue, ensuring a smoother texture and a cleaner taste in the final chocolate.

The nibs then travel to stone or ball mills, where they are mixed with sugar and, depending on the type of chocolate desired, milk or plant-based alternatives such as oat or soy. Under the action of these powerful machines, the particles are ground again and again, releasing the naturally occurring cocoa butter and creating the smooth texture that is the signature of chocolate.

This grinding process can last from 24 to 72 hours, depending on the desired fineness. The smaller the particles, the smoother the chocolate will melt on the tongue. And when this long process is over... you finally have chocolate!

But the story continues. Then comes conching: a prolonged stirring process lasting several hours, which rounds out the flavors until the chocolate is perfectly harmonious. Another option: let the chocolate rest and age for a few weeks. Over time, it naturally develops the same roundness and harmony that conching offers.

The last technical step, but oh so essential: tempering.

Here, it's all about precision: we control the crystallization of the cocoa butter to give the chocolate its brilliant shine, its distinct crunch and that beautiful consistency that stands the test of time.

Without this step, the chocolate would become dull, whiten on the surface and behave unpredictably: melt too quickly between the fingers or too slowly in the mouth.

Thanks to the tempering, you bite into a firm bar, which gives way with a nice snap ... before transforming into a melting and silky texture on the tongue.