Cocoa Bean To Bar Chocolate

We focus on bean to bar rather than chocolatiers not commonly found in grocery stores.

Cocoa bean to bar chocolate.

Ripe cocoa pods are harvested twice a year. You can use the entire cacao bean including the husks or nibs only. Sourcing single origin cacao from across the hawaiian islands and around the globe our goal is to bring out the best in each bean. Others aim to control the whole process to improve quality working conditions or environmental impact.

We ve been making quality dark chocolate in kailua on the windward side of oahu since 2010. Stage 7 grinding of cocoa beans. Bar cocoa is committed to showcasing makers who practice ethical and direct trade and support eco conservation and sustainable farming. What makes the chocolate special is the way it is processed and the ingredients used.

Nemisto offers you a total package for craft making bean to bar chocolate. After a cocoa bean is dried and packed it can be used immediately or stored for many years can be up to 5 years but can go longer. It s stone ground which is how the mayans and aztecs made chocolate over 2000 years ago grinding chocolate with a tool similar to a mortar and pestle called a mano and metate. We grind in stone melangeurs for at least 48 hours before pouring into storage to age for.

We handcraft our single origin chocolate in small batches starting with the best cacao beans we can find. In this process the cocoa nib or cocoa core is ground into a paste called chocolate liquor having no alcoholic content. So while the term was necessary for the market at the time which had almost no knowledge of how chocolate was even made many makers have begun using the term craft chocolate. Manoa chocolate hawaii is a bean to bar chocolate factory.

We can advise you for your choice of cocoa beans and type of machines to suit your company s profile. Chocovivo makes chocolate from bean to bar. A bean to bar company produces chocolate by processing cocoa beans into a product in house rather than merely melting chocolate from another manufacturer. Bean to bar is craft chocolate but thousand pound batches of chocolate go against the small batch feel origins of the bean to bar chocolate movement.

The pods are cut open with machetes and the white pulp containing the cocoa beans is scooped out. Chocolate can be made with roasted or unroasted cacao beans. Some are large companies that own the entire process for economic reasons. We carefully sort and roast to bring out the fullest potential of the flavor profile.

Although the husks can be toxic. The process begins with harvesting. Cocoa beans machines and training are the pillars of our company.