Just South of Downtown Tucson, in a midcentury building that once inhabited a tortilla factory, we now make chocolate.
How we make chocolate:
Our cocoa beans arrive in jute sacks on pallets, and are stored offsite in our climate controlled warehouse
We hand sort all of our cocoa beans to ensure there are no damaged or under fermented beans, as well as detritus such as rocks and twigs.
We carefully roast each origin with its own unique roast profile to highlight the flavors inherent in each bean.
We crack open the bean, exposing the edible nib and remove the paper-like husk.
We use a vintage Oaxacan molino, originally used for grinding corn, to grind the nibs into a paste known as cocoa liquor.
We mix the cocoa liquor, sugar, and cocoa butter in a machine called a melanger to further refine into chocolate.
We use a 3 roll mill, originally used for refining inks in the printing industry, to reduce the particle size and ensure a smooth mouthfeel.
The process known as “conching” is a method of heating, aerating, and agitating the chocolate to improve flavor.
Once the chocolate is finished, we pour it out into blocks and age it for a minimum of 30 days.
Through a process of heating and cooling the chocolate, we encourage proper crystallization that produces a shiny finish and a crisp snap.
Once the chocolate is “in temper” we fill bar molds, allow them to set, and then turn out and package the bars.
Here is a finished chocolate bar for you to enjoy.