How We Make Chocolate
Does chocolate grow on trees? Since chocolate’s ingredients originally come from fruit, it can indeed be said to grow on trees. Nonetheless, the reality is far more complex. At Amazaqué, we carefully and reverently play our part in each step of the chocolate-making process. Here’s a step-by-step look at how cacao beans are transformed into chocolate bars.
Hand-Wrapping
In the final stage, we hand-wrap each bar in gold paper, add a custom seal, add finish with a luxuriously printed wrap comprising 22 folds.
2°, Double Fermentation
At Amazaqué, we are committed to crafting extraordinary chocolates by redefining the chocolate-making process.
Cacao fermentation takes place in two phases, driven by chemical reactions involving microorganisms such as yeast and bacteria.
After undergoing both anaerobic and aerobic fermentation, the ‘cacao seeds’ are effectively killed and transformed into ‘beans.’ This marks the beginning of the development of the chocolate flavor profile in the subsequent stages.
To further refine the fermentation process, fresh fruits or specific strains of yeast or bacteria are added to coax the flavors, textures, and sensations out of the cacao beans. This step is carried out either immediately after traditional fermentation is complete or on the dried beans.
Growing koji mold, Aspergillus oryzae, directly on cacao is a game changer for the flavor of chocolate. The process is highly challenging but also exciting and visionary.
