Our Process — Bean to Bar

Short, controlled curves for acidity management and aromatics. We record charge/turning points and adjust per harvest.

Clean nibs, low shell. A consistent nib size improves grinding efficiency and mouthfeel later on.

Particle size and volatile removal are balanced to preserve the origin’s character — smooth texture without muting notes.

Gloss, snap, clean release. We temper in small batches to keep consistency across bars and bonbon shells.

Shells are cast thin for a delicate snap; fillings are layered — caramels, ganaches, fruit reductions — always in balance.