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Making of Chocolate

Posted by BeeTee's Melt on

Chocolate making is a sensitive and laborious process with a lot of Goldilocks rules (things have to be just right) and at BeeTee’s Melt, we pride ourselves on controlling every aspect of it.

Our first step is working with cacao farmers from Vietnam and Kerala as they are one of the best in the world. We taste the raw beans (which are as bitter as a washed-up reality star, let us tell you!) and with our oversight, the beans are fermented in wooden crates with banana leaves.

The beans are then dried in the sun until they are completely moisture free – think an open field in May, that’s how dry we are talking.

Based on the initial taste test, our chocolate maker, would have guessed the roasting time needed for each batch and will hand-roast small batches in varying temperatures until it teases out the perfect chocolatey aroma.

The roasted and cooled beans are cracked into nibs. The nibs are ground for 36 to 48 hours and the result we get is chocolate liquor – a gooey wonder that is exactly as delicious as it sounds filled with the goodness of cacao butter and the seductive allure of liquid chocolate.

Our chocolate maker, works the magic until the chocolate liquor reaches its destiny as a chocolate bar with the perfect taste, snap, mouth feel (yeah, it’s not the best way to describe chocolate but hey, that’s what the experts look for) and melt. We do this by pouring the mass of chocolate liquor in a temperature controlled room and tempers it until it is just right.

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