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Bean-to-Bar

An overview of Godel Chocolate’s bean-to-bar process

Each batch of cacao beans goes through cut test and moisture content analysis in order to ensure the good quality of the beans being used.

Cracking the roasted cacao beans into smaller particles is helpful for easier handling of nibs and husks.

The cacao nibs are separated from the cacao husks. The husks are further sifted before being prepared as cacao tea. The nibs are used as the base ingredient of chocolate.

Tempering is the process of aligning the fat crystals in chocolate, giving it that good snap and shiny finish. Tempered chocolate is then placed into moulds in order for them to take shape.

Cooling solidifies the chocolate and allows it to retract for easier demoulding.

Cacao beans are segregated manually according to size and quality (good beans vs. rejects.).

The beans are cooked using conduction and convection (heat and air flow) in order to further develop their taste profile and to debacterize them.

This process reduces the size of the cacao nibs into cocoa mass, therefore helping shorten the time for refining.

This is the process of smoothening the texture of the cocoa mass. It is at this stage where sugar, milk powder and/or other ingredients are added to turn the mixture to chocolate.
Conching is the process of burning or volatilizing the acetic acid in chocolate. During this stage, the flavor and texture of chocolate is further developed.

Packaging protects the product from air and microorganisms in order to prolong its shelf life.

Each batch of cacao beans goes through cut test and moisture content analysis in order to ensure the good quality of the beans being used.

Cracking the roasted cacao beans into smaller particles is helpful for easier handling of nibs and husks.

The cacao nibs are separated from the cacao husks. The husks are further sifted before being prepared as cacao tea. The nibs are used as the base ingredient of chocolate.

Tempering is the process of aligning the fat crystals in chocolate, giving it that good snap and shiny finish. Tempered chocolate is then placed into moulds in order for them to take shape.

Cooling solidifies the chocolate and allows it to retract for easier demoulding.

Cacao beans are segregated manually according to size and quality (good beans vs. rejects.).

The beans are cooked using conduction and convection (heat and air flow) in order to further develop their taste profile and to debacterize them.

This process reduces the size of the cacao nibs into cocoa mass, therefore helping shorten the time for refining.

This is the process of smoothening the texture of the cocoa mass. It is at this stage where sugar, milk powder and/or other ingredients are added to turn the mixture to chocolate.
Conching is the process of burning or volatilizing the acetic acid in chocolate. During this stage, the flavor and texture of chocolate is further developed.

Packaging protects the product from air and microorganisms in order to prolong its shelf life.

Each batch of cacao beans goes through cut test and moisture content analysis in order to ensure the good quality of the beans being used.

Cacao beans are segregated manually according to size and quality (good beans vs. rejects.).

The beans are cooked using conduction and convection (heat and air flow) in order to further develop their taste profile and to debacterize them.

Cracking the roasted cacao beans into smaller particles is helpful for easier handling of nibs and husks.

The cacao nibs are separated from the cacao husks. The husks are further sifted before being prepared as cacao tea. The nibs are used as the base ingredient of chocolate.

This process reduces the size of the cacao nibs into cocoa mass, therefore helping shorten the time for refining.

This is the process of smoothening the texture of the cocoa mass. It is at this stage where sugar, milk powder and/or other ingredients are added to turn the mixture to chocolate.
Conching is the process of burning or volatilizing the acetic acid in chocolate. During this stage, the flavor and texture of chocolate is further developed.

Tempering is the process of aligning the fat crystals in chocolate, giving it that good snap and shiny finish. Tempered chocolate is then placed into moulds in order for them to take shape.

Cooling solidifies the chocolate and allows it to retract for easier demoulding.

Packaging protects the product from air and microorganisms in order to prolong its shelf life.