How Chocolate Is Made

Part 1: Sourcing

Pods on tree

Cacao Pods on Tree

John Kehoe Smelling Cacao

Our Director of Sourcing, John Kehoe and Co-founder and the Chief Chocolate Maker, Timothy Childs travel the world regularly to source the best beans with the flavors we are looking for. In fact Timothy is currently traveling as this newsletter arrives to you, he is roasting beans we sourced in Peru that we use for our “Fruity” and “Nutty” bars. Our TCHOSource™ program creates a very close connection to the beans through our work with the farmers, workers, co-ops and beyond. This personal connection is essential to our philosophy and standards of quality.

Through this direct connection with the farmers we can help them better control the flavor and bean quality. Better cacao means better prices and income for the farmers, and ultimately better chocolate for you.

Next, Part 2: Fermenting and Drying of the Beans

TCHO-A-DAY 30
$20.00

A 10 Part Series
Making chocolate from the bean to bar isn't easy. This whole process takes very specific chocolate expertise and equipment to go from “Pod to Palate” and to get the highest quality chocolate to you and your taste buds.

1.   Sourcing
2.   Fermenting & Drying
3.   Roasting
4.   Winnowing
5.   Grinding
6.   Refining
7.   Conching
8.   Tempering
9.   Molding
10.   Wrapping

How Chocolate Is Made

Part 1: Sourcing

Sitemap