CHOCOLATE STARTS WITH A FRUIT

We make unroasted dark chocolate from scratch, with traceable, high quality, and transparently traded single origin cacao, crafted into something uncommonly delicious.

FERMENTATION BRINGS OUT THE FLAVOR

DRYING THE BEANS

Once fermentation is complete, the cacao beans are dried either in the sun or in solar drying tunnels for up to a week. After a very long journey across the ocean (and often, oceans), the beans arrive at our factory in Red Hook, Brooklyn.

RECEIVING AND SORTING THE BEANS

RECIPE DEVELOPMENT!

Every recipe we make is inspired by the unique flavors of whatever bean we’re working with. Some cacao beans are very, very fruity, so we’ll use them for our fruit-forward bars; others have hints of earthiness, like Kokoa Kamili’s, so we’ll use them for bars like our seasonal Ginger Snap, and our classic Bourbon Cask Aged.

CONCHE!

TEMPER AND POUR

What would a good bar of chocolate be without a beautiful sheen and a satisfying, crisp snap? This is what tempering does. Once the chocolate is in temper, a chocolate maker will pour the chocolate into molds and place the molds on a rack to cool before wrapping.

DEMOLD AND WRAP

SHARE AND ENJOY!

From bean-to-bar, the process is complete. Now the chocolate is ready to ship to a store near you!