Bare Bones Chocolate
They want to build a sustainable brand that can make a difference in the chocolate and food scene. They want to share their fascination for cacao with their customers and demonstrate how incredible it can taste – without soya lecithin, vegetable fats or additives. Chocolate should be pure, delicious and ethical. Honouring the farmers, the cacao and the maker.
Bean to Bar
Once the sacks arrive at at their workshop, their process is long, with care taken at every stage:
They roast their beans in a modified coffee roaster in 5kg batches. They like to roast light and slow – to allow the sugars to caramelise in the bean and the natural flavours to develop.
They then crack the roasted beans to separate the outer husk from the nibs using a modified grain mill. They add the nibs and a small percentage of cocoa butter to a heavy stone grinder called a melanger. Then add sugar and grind for up to 72 hours reducing the particle size of the ingredients. This 3-day process also works to mellow the chocolate, eliminating the volatile acids and bitterness commonly associated with dark chocolate.
They age their chocolate for 2-3 weeks to allow the flavours to develop further. Much like cheese or fine-wine, chocolate changes and enriches over time.
After ageing, they temper the chocolate, aligning its crystal structure to stabilise the chocolate and give it a crisp snap!
(as seen on Saturday Kitchen & the Guardian)