We make our chocolate from high quality single origin raw cocoa beans, imported from Peru. The beans are roasted at low temperature to develop their flavour and then winnowed to separate out the nibs. These cocoa nibs are then conched for 72 hours to produce a silky delicious chocolate. The final stage of tempering produces the perfect crystals to make a smooth ‘snap in your mouth’ chocolate which we then mould and create into our various products. ‘Bean to bonbon’