Our Process: Bean to Bar
I love tasting cacao beans during all stages of its development; from the magical pods growing of the side of the tree, to roasted nibs, and of course chocolate. Cacao in its many forms tells us a story. It reveals a whole world of intriguing history and culture.
I created Devorah Chocolate to share the story of chocolate with my community.
I strive to share the many facets of chocolate making in an interactive way bringing the consumer a few steps closer to where the magic begins.
Meagan Brown, founder of Devorah LLC
Scroll through the images below to follow the cacao story from bean to bar:
The process of chocolate-making begin with a cacao pod. The pod grows on trees in the equatorial region and contains cacao beans inside a gelatinous pulp. On the cacao farm, the pods are harvested and cut open. The beans and pulp are removed and fermented in burlap sacks. After fermentation, the beans are dried and sold to chocolate-makers.
The raw cacao beans are purchased and shipped to the chocolate-maker.
The raw beans are then roasted to bring out flavor.
The roasted beans are then winnowed, a process of cracking the bean and separating the husk, or outer shell of the bean, from the interior, or the nib.
The process of winnowing yields delicious cacao nibs.
The cacao nibs are put in a stone grinder with cacao butter and sugar. The grinder is left to grind for 2-3 days.
Warm, liquid chocolate is poured out of the grinder.
Next, the liquid chocolate is tempered. Tempering is a process of manipulating temperature to produce particular types of crystals in the cacao butter. Tempered cacao butter is added to the liquid chocolate to inoculate it with the desired crystalline structure to produce a shiny and crisp bar.
The tempered chocolate is poured into the bar molds.
Once the bars have cooled, they are carefully packaged.
Chocolate bars, baking chocolate, cacao nibs, truffles, and other confections are then sold wholesale or at markets.