We use as few ingredients and as little processing as possible. We make choices with positive health, environmental and global development impact. This is more costly, but the right thing to do.
Cacao – Our beans originate from small producers certified as organic, fair trade, rainforest alliance, or direct trade. This means that farmers can earn a fair profit and develop sustainable practices. Each origin brings unique flavor characteristics based on bean genetics, growing conditions, and post-harvest fermentation.
Non-Centifugal Sugar (NCS) – This organic, fair trade, traditional raw sugar is obtained by evaporating water from sugarcane juice. Importantly, there is no centrifugation step to remove the nutrient rich molasses. NCS is produced in sugarcane growing regions around the world, and known by many different names such as Sucanat, panela,rapadura, jaggery, gur, kokuto or muscovado. These have superior nutrient content compared to other ‘brown sugars’, such as turbinado, demerara or refined sugars mixed with molasses. Here is a review of health benefits of NCS.
Roast the beans in a small cacao roaster to develop flavor. This is also an important food safety step.
Crack and Winnow the cooled beans to separate the nibs from the husk.
Grind and Refine in a melangeur - a bowl that crushes the nibs between granite stones to produce a warm liquid. The cacao nib is ~50% cocoa butter that melts under shear by the stones. Add unrefined sugar (20-30% of total mass) and continue for ~8 hours. Maximum tension on the stones grinds the cacao and sugar solids down to a particle size of under 20 microns for a smooth texture.
Conch mixture in the melangeur overnight using minimum pressure on stones to continue flavor development.
Temper & Mould chocolate into 1 oz bars. Tempering is a precise temperature profile that produces the desirable beta-crystal form of cocoa butter. This leads to the characteristic chocolate bar shine, snap and pleasant mouth-melting.
Our webhost is GreenGeeks: "The cleanest hosting around"
Our packaging is TreeZero Brown Bear paper made from unbleached sugar cane fiber (bagasse)
Our business cards are Guided 100%-recycled FSC-certified chipboard made from 85% post-consumer and 15% post-industrial recycled materials
We are Stuart & Mhairi Craig, originally from Scotland. Stuart has a doctorate in biochemistry and has spent his career in food and nutrition science. He has published research on dietary fiber and micronutrients related to health and performance. Mhairi is a registered nurse and has worked in a variety of settings (hospital, outpatient, corporate). She also has a keen interest in the diet-health relationship.
Contact us at firstname.lastname@example.org