Cocoa Bean To Bar Chocolate

Sourcing single origin cacao from across the hawaiian islands and around the globe our goal is to bring out the best in each bean.

Cocoa bean to bar chocolate. Cocoa beans machines and training are the pillars of our company. 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. Bar cocoa is committed to showcasing makers who practice ethical and direct trade and support eco conservation and sustainable farming. Ripe cocoa pods are harvested twice a year.

We carefully sort and roast to bring out the fullest potential of the flavor profile. In this process the cocoa nib or cocoa core is ground into a paste called chocolate liquor having no alcoholic content. Manoa chocolate hawaii is a bean to bar chocolate factory. A bean to bar company produces chocolate by processing cocoa beans into a product in house rather than merely melting chocolate from another manufacturer.

What makes the chocolate special is the way it is processed and the ingredients used. Chocolate can be made with roasted or unroasted cacao beans. Chocolate liquor can either be used directly in the production of chocolate bars or further processed to separate the fat known as cocoa butter from the cocoa solid leaving cocoa press cake. We grind in stone melangeurs for at least 48 hours before pouring into storage to age for.

Some are large companies that own the entire process for economic reasons. Others aim to control the whole process to improve quality working conditions or environmental impact. 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. The process begins with harvesting.

We handcraft our single origin chocolate in small batches starting with the best cacao beans we can find. Nemisto offers you a total package for craft making bean to bar chocolate. You can use the entire cacao bean including the husks or nibs only. Award winning bean to bar chocolate handcrafted in los angeles.

We focus on bean to bar rather than chocolatiers not commonly found in grocery stores. Although the husks can be toxic. The pods are cut open with machetes and the white pulp containing the cocoa beans is scooped out. We ve been making quality dark chocolate in kailua on the windward side of oahu since 2010.

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. Stage 7 grinding of cocoa beans. The harvest times vary from region to region but the process of turning it into chocolate begins immediately.