The only way to do great work is to love what you do...
It feels so good to be back in production. The smell of the fresh roast of cacao beans is just surreal. Our first batch (since lockdown) is air roasted to perfection, crushed into cacao Nibs ready to be converted to chocolate liquor.
Did you know Air roasting is a technique that doesn’t use heat from the metal to roast the beans. This unique method means that unlike drum roasting or oven roasting, the heat doesn’t touch the cacao beans directly but spreads around evenly amongst it. The rate of Maillard reaction is also slower which means that the retention of the natural sweetness in the beans is higher, maintaining the right balance of the acids which accentuate the flavour and texture of the chocolate.
Now you know the secret to the heavenly taste of our sugar-free chocolate 🤫