Making Ratio chocolate is a careful step by step process

1.

Bean

The flavour of cocoa beans are affected by its growing region, seasonal rainfall, genetics, soil types and its processing method for harvest, fermentation & drying. By sourcing small batches from a single origin we are able to select beans featuring unique high flavour notes & quality.

2.

Sort

We hand sort all our bags of cocoa beans to remove any flawed beans & unwanted items such as sticks & stones. Although a time consuming process it is important to us to further ensure only the best quality cocoa make it into our chocolate bars.

3.

Roast

The roasting profile is uniquely created for each different origin to bring out the distinguished characteristics of that particular cocoa bean. Our dedicated roasters will do multiple test roasts varying temperature, time and drum volume before deciding on a suitable profile.

4.

Crack

Once roasted the cocoa bean is loosened from the inedible shell or husk. To separate the edible cocoa nib from the husk we crack the beans into small pieces by feeding them through metal rollers.

5.

Winnow

The cracked beans are then put through our winnower which uses airflow to separate the lighter husk from the heavier cocoa nib. The winnower is also finely tuned between each different origin to minimize waste.

6.

Conche

Cocoa nibs are now ground down and mixed with sugar for dark chocolate or sugar, cocoa butter & milk/coconut powder for milk chocolate. This grinding down into liquid occurs between granite wheels with the friction helping to melt the nibs and reduce volatile elements, lessening acidity.

Conching, or churning, over a minimum 72hr period adds to the fine flavour development & smooth texture of our chocolate.

7.

Block

Once the chocolate has reached its perfect taste & smoothness we set the liquid into large blocks. These blocks are wrapped in paper & stored for at least 3 weeks until we are ready to turn them into chocolate bars. This ageing process will give the chocolate a more consistent & developed flavour.

8.

Temper

Tempering is required to make a shelf stable chocolate bar.

Tempering is a physical process that alters the crystal structure in chocolate creating its glossy appearance & snap sound when broken, improving the appearance & texture of the chocolate.

9.

Wrap

The tempered liquid chocolate is poured into moulds, set in a cooling room then unmoulded. We wrap each bar in foil by hand then insert into our carefully folded boxes made from 100% recycled boxboard & add our labels.

 

 

10.

Bar

Our carefully made chocolate bars are now ready for you to enjoy! Available from our factory in Brunswick with a selection of chocolate desserts and drinks or purchase online.