BEAN TO BAR
Sweet things take time.
From a cacao pod in the tropics to the chocolate on your plate, every stage shapes its flavour, aroma and texture. Discover the time, care and craft behind the bean-to-bar journey.
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THE BEGINNING
STEP 01:
Harvest & Ferment
Ripe cacao pods are harvested and opened to reveal the beans within. Fermentation begins their transformation, developing the aromas and characteristics that will shape the final chocolate.
TIME & HEAT
STEP 02:
Dry & Roast
The fermented beans are carefully dried to reduce moisture and preserve their quality. Roasting then brings out the depth, complexity and distinctive aromas of the cacao.
SEPARATE THE GOOD STUFF
STEP 03:
Grind & Refine
The roasted beans are cracked and their shells removed, leaving the cacao nibs. These are ground into cacao mass, then refined and worked slowly until the chocolate becomes smooth, aromatic and balanced.
READY TO TASTE
STEP 04:
Temper & Mould
The chocolate is tempered to achieve its shine, structure, delicate snap and perfect melt. Finally, it is poured into moulds and left to crystallise. From bean to bar, the journey is complete.
FROM BAR TO MYO
Now it’s your turn!
Join a MYO workshop and discover the craft of chocolate. Create a personalised bar or learn to make pralines from scratch, guided by maître chocolatier Martina.