Jordan's first bean-to-bar makers.
We roast, crack, winnow, grind & temper
every batch by hand in Amman.
So you taste the farm, not the factory.
find your chocolate.
Chocolate bars
Small-batch, bean-to-bar chocolate made with selected cocoa from around the world.
Nothing you can't pronounce
Our Cocoa beans
Bought through a supply-chain partner that pays farmers sustainable prices & puts them in direct reach of the market.
Cane sugar
Grown without herbicides or pesticides and barely processed, so it keeps some of its own molasses and its blond colour. It tastes warmer and fuller than white refined sugar, enough to round the bar without ever getting in front of the bean.
Cocoa butter
Certified organic and single-origin, pressed from Peruvian beans. Steam-deodorised to strip out the volatile compounds that carry cocoa butter’s own smell. What’s left adds snap and melt without laying its own flavour over the origin.
Eight steps,
eighteen days.
Sort
By hand, on a tray. Anything mouldy, flat or germinated comes out before it reaches the grinder.
Roast
Every origin gets its own curve. A few degrees decides whether Madagascar reads as citrus or as jam.
Crack
Beans are cracked open to separate the nib, the part that becomes chocolate, from its husk.
Winnow
Air lifts the light husk away from the heavy nib. The husk isn’t waste; it becomes our cocoa tea.
Grind
Granite wheels turn nibs into liquid over 48 to 72 hours, refining particles & bringing out the flavours.
Age
The chocolate rests at 18°C for two weeks. Harsh edges settle; the tasting notes come forward.
Temper
Cooled & reheated to set cocoa butter into its stable crystal, the reason a bar snaps & shines.
Wrap
Moulded, cooled, & folded into its wrapper by hand.
India
Guava Peanut Caramel
Mada-
gascar
Citrus Ripe red fruit
Plum Molasses Spice Creamy milk
Belize
The rest of the workshop
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