From bean to bar,
by hand
We start with a raw cacao bean & finish with a wrapped bar.
Every step in between happens in our workshop in Amman.
No shortcuts, no pre-made ingredients, nothing outsourced.
Four days of doing it slowly
The bean
Single-origin beans, sourced direct: one country, one estate, one harvest. The origin sets the character. Everything after this only reveals what is already in the bean.
sorting
Each batch of beans are hand sorted & only the best beans are then roasted. We roast light & slow to allow the complex flavors to develop.
roasting
Each origin roasted on its own terms. Too little & it tastes raw; too much & the delicate origin character burns off. This is where our judgement as makers starts.
cracking &
winnowing
Roasted beans are cracked open & winnowed by airflow down to the pure nib, the fragment that becomes chocolate. The shells never go in the bin.
grinding
Nibs go into the melanger & break down into liquid chocolate. We add sugar, & milk for the dark milk, then grind for up to 48 hours until it is silky-smooth.
Ageing
The chocolate rests at 18°C for around two weeks. Sharp edges settle & the fruit notes come forward. Nothing happens here except time, & it changes everything.
Tempering
Cooling & agitating until the cocoa butter sets into the right crystal structure: the snap, the shine, the clean melt. It cannot be rushed & it cannot be faked.
Moulding & wrapping
Poured, set, turned out, inspected & wrapped by hand, one bar at a time. A good bar releases from the mould with a shine you can see & a snap you can hear.
Control every step, & the character of the cacao comes through
with a clarity no other method allows.
There is nowhere to hide in bean to bar.
WE DO THE STEPS MOST CHOCOLATE SKIPS
A chocolatier buys finished professional-grade chocolate & melts it.
Bean to bar means we own the whole chain – from a sack of raw beans to a wrapped bar.
It’s why two of our bars, made from the same three ingredients, will taste nothing like each other.
Minimum grind time before particle size drops below what the tongue can detect.
weeks
Ageing at 18°C before a bar is allowed to be sold.
Nothing unnecessary. Just carefully selected ingredients.
Of the husk we winnow off is roasted into cocoa tea rather than thrown away.
Come and
do it with us
Our tasting workshops walk the same eight steps in two hours: roasting, grinding, tempering, and tasting four origins side by side.