How to temper chocolate. The chocolate makers' simple tricks to succeed with tempering.
Tempering chocolate is an important process for several reasons. Firstly, it results in a chocol...
What is Ceremonial Cocoa?
Ceremonial Cocoa is cocoa used for ceremonies that is of the purest quality where the beans have...
Discover Ceremonial Cocoa - Sustainably grown 100% dark ceremonial cocoa chocolate from Svenska Kakao
Ceremonial cocoa is an ancient drink with roots in ancient cultures. It has been rediscovered an...
Dark chocolate without sugar – a healthy treat!
Without sugar, chocolate is a real health product. Cacao beans are rich in antioxidants that hel...
Bean to bar step 8: Tempering and final product
The last step before the chocolate is completely ready as a product is tempering. Tempering is a...
Bean to bar step 7: Conching
In practice, to concha the chocolate means that the chocolate mass is kneaded and aerated in hea...
Bean to bar step 6: Grinding the cocoa into chocolate mass
The transformation of cocoa nibs into chocolate begins with grinding the small roasted pieces of...
Bean to bar step 5: Peeling
The next step is to remove the thin, fiber-rich skin from the roasted cocoa bean. We crush the c...
Bean to bar step 4: At the factory, sorting & roasting
First, we sort each cocoa bean by hand to ensure quality and the right size. After that, the bea...
Bean to bar step 3: Drying of fermented cocoa beans
Drying is the last step before the cocoa beans are shipped to our factory in Österlen. Drying ca...