Cacao fruits take six months to grow from tiny flowers on the Theobroma cacao trees before they are ready for harvest. The cacao pods are then picked and cut open to remove the beans, which are encased in a white, fruity mucilage.

The beans are placed in large wooden boxes to ferment. Over 5–7 days, the pulp breaks down, initiating a chemical reaction involving yeast and bacteria. This process is essential for the development of chocolate’s flavor.

Once fermentation is complete, the beans are dried in the sun for up to 10 days.

The beans are then hand-sorted to separate out any flat, broken, moldy, or defective beans that do not meet our standards.

Adding heat to beans brings out their distinct flavor profile. We roast our beans at a low temperature to preserve the natural flavors and nuances of each bean, capturing the unique character of its origin.

Using a machine called a winnower, the beans are cracked open to separate the thin, papery shell from the dense, heavier cacao nibs.

The cacao nibs are ground into a paste known as cocoa mass or cocoa liquor in a melanger or stone grinder. Over 48 hours, sugar is added, and undesirable volatile acids are driven off to develop the final flavor notes of the chocolate.

To give chocolate a glossy finish, a satisfying snap, and a ‘melt-in-your-mouth’ experience, it undergoes a controlled process of raising, lowering, and raising the temperature before being poured into moulds.

In the final stage, we hand-wrap each bar in gold paper, add a custom seal, and finish with a luxuriously printed wrap comprising 22 folds.