The bar

Cocoa and sugar.

That is the whole list. Seventy hours in a stone melanger, tempered by hand and moulded the same week.

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Three origins, three sizes.

Same recipe every time, which is the point. Two ingredients means the only thing that changes between bars is the bean.

Finish
Bar
Quantity
1
  • Posted Tuesdays in a paper wrapper and a card sleeve. No plastic anywhere in it.
  • Keep it at room temperature. A fridge dulls it and puts a bloom on the surface.
  • Bars go out within a fortnight of moulding, so the list closes when the batch does.
Before it is a bar

Most of the work happens before we see it.

We buy whole beans from three co-operatives and do everything after that ourselves, which is roasting onwards.

Roasted
01RoastedTwenty minutes at a hundred and twenty. Longer makes it safer and duller, which is the trade most makers take.
Fermented and dried
02Fermented and driedSeven days in boxes and a week in the sun at origin. Everything the bar will taste of is decided here.
Tempered
03TemperedWorked down to twenty seven degrees and back up to thirty one, which is what makes it snap instead of crumble.

How a batch runs.

RoastTwelve kilos at a time, by smell as much as by the timer.
CrackWinnowed in a draught to blow the husk off, which leaves the nibs.
GrindSeventy hours in the melanger with the sugar, until the grit is gone.
TemperDown to twenty seven, up to thirty one, into the mould, and wrapped the next morning.
Enquire

Order a bar.

Tell us which origin and how many. We reply with the next batch date and a total.