We source only the high quality well-fermentated cacao beans from all over the world, which include Venezuela, Peru, Dominican Republic, Tanzania, etc.

    After receiving the bean , we will sort the bean by hand to remove any broken bean or other detritus. Only the bean in good condition will be used.


    After sorting, the cacao beans are roasted according to different profile. The flavors of the bean will be developed in this process.


    The bean is then cracked into small pieces. Winnowing is the process to separate the shell from the nibs. The cocoa nibs are used in the production of chocolate, whereas the shells can be used for other purposes, such as making cacao tea.


    After winnowing, the cocoa nibs are ground into cocoa mass by the grinding machine. Extra ingredients will be added in the process of conching, for example sugar or milk powder, to make different flavors of chocolate.

    During conching, flavor is further developed. It can take up to a few days for this process.


    By raising and lowering the temperature of the chocolate, the crystal inside will be formed properly. This process enhances the appearance of chocolate, to make it shine and smooth.


    The tempered liquid chocolate is then poured into the mould. All our chocolate bars are handcrafted into the mould by hands. After cool down, the chocolate bar will be released from the mould. Last step, the chocolate bar will be sealed and packed carefully.