Sirene Artisan Chocolate Makers

The Process

Beautiful, delicious, luxurious. The universe is unfolding.

Sirene takes care to craft small batches of exquisite chocolate, from the raw ingredients through to the finished bar:

Sorting

We get up close and personal with the cocoa beans and sort them by hand to remove flats, cracked beans and beans harmed by the machetes during harvest.

Roasting

The beans are then roasted to loosen the shell, caramelize the sugars and begin the process of maximizing the inherent flavors in each bean.

Cracking

After roasting and cooling the beans, the whole bean needs to be cracked to extract the flavourful heart of the bean called a nib.

Winnowing

Winnowing separates the papery shells from the cracked nibs. If left in, the shell can impart undesirable bitter and harsh flavours. These shells make great compost for gardeners or a delicate tea.

Grinding

Next the whole bean is ground down to a very fine consistency. It is during this stage that pure cane sugar is introduced, the only additional ingredient in our single origin chocolate bars.

Conching

Conching eliminates any remaining impure flavours, and allows the subtle, unique flavours of each bean to shine. Friction and heat do the work.

Tempering

Tempering is a finicky process that allows the chocolate to form the right crystal structure necessary to give it a smooth silky texture and have a nice snap when broken.

Molding

The last step is pouring the chocolate into molds, to be cooled and hardened before being wrapped and sent off to you for your enjoyment.

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