Chocolate Fundraisers
Mother's Day Fundraiser
Hearts and roses
ROASTING
Raw beans are sources from fair trade, organic distributors and roasted.
CONCHING
Nibs are lightly roasted again just then ground and put in the Melanger to soften, and combined with cocoa butter and sugar. This conching process is accomplished by stone grinding wheels. Chocolate is left in the Melanger for 3 days for the finest refining that you will not find in any large scale commercial chocolate.
Valentine's Day Fundraiser
Hearts, bars and bite size pieces with gold dust and rose petals
CRACKING AND WINNOWING
Roasted beans are cracked, then winnowed to remove the husks to obtain clean nibs. Some beans may be aged for several months before processing.
TEMPERING
Chocolate is tempered in small batches for molding. During this process other products can be added like herbal powders, for example Hibiscus.
Chocolate Making
MOLDING
Chocolate is hand molded using a syringe. Molds and chocolate are decorated with edible gold dust.
New and Upcoming
Premium Chocolate - Limited Editions, Aged, ...
Just like fine wine, chocolate making is an art as much as a science. Chocolate can be aged at different stages of production, such as the beans after roasting or more in block after conching. Aging the allows for a change in the flavor profile and provides a smoothness and maturity that you will not find in your typical large scale commercial chocolate.
The art of making the best luxury chocolate is simply allowing the chocolate's true flavor profiles to shine. This means not adding anything that will distract your taste receptors from appreciating that cocoa's origin's true flavor profile. The only ingredients in this chocolate is the cocoa nibs, cocoa butter and sugar- NO vanilla, emulsifiers or lectins.
Artistry
Combining elegant art with premium chocolate allows an experience to nurture the mind, body and spirit. Simple elegance in it's purest form.
