Bespoke Recipes.
Precision Production.
Tell us what you need. If you're not sure, let's develop a custom recipe. Then we'll make your chocolate right, not just the first time, but every time. As you grow, so will we, enriching our capabilities as your needs evolve.
The engine room: two 2,000 lbs refiners, two holding tanks, ten motors, and more wiring and piping than you could likely imagine.
The Beans
Flavor starts on the farm. When our customer knows which beans best suit their business, we buy them on their behalf or take shipment of beans already purchased: in either case, we carefully inspect each bag to ensure nothing's gone amiss in the fermentation or drying processes, or during shipping.
But what if you're ready for something new, or are unsure which beans would deliver just the right flavor profile for your new offering? That's where our roasting and refining experience makes an even bigger difference: we'll work with you to design a roast profile and recipe that highlights the earthy, fruity, spicy, floral, and other fine chocolate flavors you're looking for.
The Roasting
Superior roasting can't fix inferior beans, but inferior roasting certainly can ruin superior beans. We aim to accentuate, not homogenize: every bean deserves its own carefully tailored roast that amplifies flavors developed on the farm. Sometimes that requires a light touch, low and slow, preventing the most delicate flavors from drowning in roasty earthiness. Sometimes that requires something more robust, higher and longer, delivering that chocolatey slap in the face that stands up to the strongest inclusions and fillings.
Most importantly, we're ready to follow your lead and work with you to develop a custom roasting and refining process, building the flavors you want that you just can't find off the rack. If you've developed a roast profile that suits your favorite beans, we'll work together to match it. If you're looking for new flavors but aren't sure what bean and roast will get you there, we'll do the R&D, tweaking the mix until we've found something fresh and exciting for you to sample. Not satisfied? We'll tweak some more.
The Roasting
Superior roasting can't fix inferior beans, but inferior roasting certainly can ruin superior beans. We aim to accentuate, not homogenize: every bean deserves its own carefully tailored roast that amplifies flavors developed on the farm. Sometimes that requires a light touch, low and slow, preventing the most delicate flavors from drowning in roasty earthiness. Sometimes that requires something more robust, higher and longer, delivering that chocolatey slap in the face that stands up to the strongest inclusions and fillings.
Most importantly, we're ready to follow your lead and work with you to develop a custom roasting and refining process, building the flavors you want that you just can't find off the rack. If you've developed a roast profile that suits your favorite beans, we'll work together to match it. If you're looking for new flavors but aren't sure what bean and roast will get you there, we'll do the R&D, tweaking the mix until we've found something fresh and exciting for you to sample. Not satisfied? We'll tweak some more.
The Refining
Our refiners are geared for quality and efficiency, giving you precise particle size control at high volume and consistent throughput. We conch as we grind, taking advantage of our universals' strong airflow. Can customers taste the difference between 15 and 20 microns? Doesn't matter. We'll nail your spec every time.
It's in our refiners that we add the extracts, prebiotics, probiotics, and conventional or alternative sugars and milks to set your chocolate apart in a crowded marketplace. Demand for vegan chocolate, for instance, is set to grow significantly over the coming decade, and technologies to replicate that milky mouthfeel without the cow will need to keep up. We'll be right there with you as the market for novel treats and snacks evolves, ready to replicate your current flavors or craft entirely new ones.
The Refining
Our refiners are geared for quality and efficiency, giving you precise particle size control at high volume and consistent throughput. We conch as we grind, taking advantage of our universals' strong airflow. Can customers taste the difference between 15 and 20 microns? Doesn't matter. We'll nail your spec every time.
It's in our refiners that we add the extracts, prebiotics, probiotics, and conventional or alternative sugars and milks to set your chocolate apart in a crowded marketplace. Demand for vegan chocolate, for instance, is set to grow significantly over the coming decade, and technologies to replicate that milky mouthfeel without the cow will need to keep up. We'll be right there with you as the market for novel treats and snacks evolves, ready to replicate your current flavors or craft entirely new ones.