
Processing Methods
Processing - Chocolates

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 cacao to remove any broken or flawed beans.
This ensures only the best quality cacao makes it into our chocolate products.

3
Roast
We do whole bean roasting in our reconditioned 1960’s German ball roaster. Roasting only 9kg at a time on a low slow temperature profile enhances the fine flavour development.

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
Winnowing
Our custom made winnower then separates the cacao nibs from the inedible husk. Using metal rollers to crack the beans into smaller pieces and airflow to separate the different weighted parts. The husk is collected by a local school and community garden as it makes a great fertilizer.

6
Conche
Most people think it’s heat that turns liquid into chocolate but it’s actually friction. We use a conche machine with 3 granite stone’s moving in different directions over a minimum 24 hour period to grind our nibs into a smooth texture. This liquid sets into a solid brick over night.

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 demoulded. We place each bar in a heat sealed sleeve by hand then insert into our carefully folded boxes made from 100% recycled boxboard & printed with soy based inks.

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, gelato and drinks or purchase online.
Processing - Drinking Chocolate

1
Bean
We source our organic cacao from farms surrounding Reserva Zorzal, a bird sanctuary in the Dominican Republic. As the country’s first private reserve, they are focused on sustainable farming practises and conservation.
By sourcing small batches from a single origin we are able to select beans featuring unique high flavour notes & quality.

2
Sort
It’s a long way from the Caribbean to Australia and some beans might get broken in transport. We hand sort all our bags of cacao to remove any broken or flawed beans.
This ensures only the best quality cacao makes it into our drinking chocolate.

3
Roast
We do whole bean roasting in our reconditioned 1960’s German ball roaster. Roasting only 9kg at a time on a low slow temperature profile enhances the fine flavour development.

4
Winnowing
Our custom made winnower then separates the cacao nibs from the inedible husk. Using metal rollers to crack the beans into smaller pieces and airflow to separate the different weighted parts. The husk is collected by a local school and community garden as it makes a great fertilizer.

5
Conche
Most people think it’s heat that turns liquid into chocolate but it’s actually friction. We use a conche machine with 3 granite stone’s moving in different directions over a minimum 24 hour period to grind our nibs into a smooth texture. This liquid sets into a solid brick over night.

6
Granulate
To get the delicious chocolate shavings for our drinking chocolate we pass these solid bricks through a granulator.
The granulators fast spinning teeth chomp the solid chocolate into tiny easily dissolvable pieces.

7
Blend Components
We now blend our 100% cacao with organic panela and coconut blossom sugars. Our vegan accredited drinking chocolate is free of additives, preservatives, GMOs, soy, gluten, refined sugar, nuts and dairy. We hope you enjoy our smooth, rich and delicious hot chocolate.