Our Process

We are very proud to be able to say that we are now bean to bar chocolate makers. This means we receive fermented

and dried beans, which we roast, clean and grind into chocolate. We are still developing this page but

we would like to briefly introduce you to our process.

After sorting the beans, we roast them in our traditional Spanish, ball roaster. Temperatures and times vary depending on the type of bean.

Once we have the beans roasted, we proceed to crack the beans and remove the husks.

We then take these nibs and slowly pour them into an antique stone grinder. We then add sugar, sometimes vanilla, and grind it for several days, depending on the flavors and textures we would like to achieve.

After we pull the chocolate of the grinder and it has "aged" for a certain period of time, we proceed to temper it and mold it. It is at this time when we add additional ingredients to create some of the Escazu bars.

Once the bars have cooled, we proceed to hand wrap them, box and ship them.

This process occurs over the course of several days and while our batches are not as small as they used to be, they are still pretty small. We make the chocolate ahead of time, but the bars are frequently made to order. We hope you learned a bit more about the chocolate making process. Soon, you will be able to experience part of the process first hand from our grinder window at our factory/shop.