our process
Crafted with care from bean-to-bar
“We don't just melt chocolate; we make it. Our process is an obsession. We hand-craft every batch in-house, from bean to bar, overseeing every roast, every grind, and every fold. We don't use shortcuts; we use pure, simple ingredients and a relentless attention to detail to bring out the distinct, complex soul of every bean.”
Brandt Hunter – Founder of Clear Water Cocoa Company
Ethical Sourcing
It starts at the source. We select premium, single-origin cacao beans from sustainable farms across the globe. By paying above fair-trade prices, we support farmers who prioritize quality and environmental stewardship.
Roasting For Flavor
Roasting is where the magic begins. Each batch of beans is roasted at specific temperatures to develop its unique profile—whether it’s the fruity notes of a Madagascar bean or the nutty richness of a Venezuelan harvest.
Winnowing & Grinding
After roasting, we crack the beans and remove the husks (winnowing) to reveal the “nibs.” These nibs are then placed in our stone melangers, where they are ground for up to 72 hours. This process reduces the particle size until the chocolate is silky smooth, while allowing unwanted acidic notes to evaporate.
Aging Your Chocolate
The Art of the Temper
Precision is everything. We carefully heat and cool the chocolate to “temper” it, ensuring that every bar has a brilliant shine, a firm snap, and a smooth melt-in-your-mouth texture.
Hand Wrapped With Care
Each bar is molded and wrapped by hand in our local workshop. It’s a slow process, but for chocolate this good, there are no shortcuts.