We begin our chocolate making process by sourcing and importing raw cacao beans, giving us control of quality and taste from start to finish. We are one of only 12 companies in the United States which manufactures chocolate in this way.

In our factory, we clean and roast the beans. We separate the beans by country and region of origin and roast them in small batches to taste. After cracking and shelling the roasted beans, we grind the resulting cacao nibs in an open granite mill called a mélangeur-broyeur (French for "mixer-grinder"). The mélangeur's massive granite wheels crush the nibs into a rich brown paste called chocolate liquor.

Next we transfer the chocolate liquor from the mélangeur to the conche, where we add large-crystal cane sugar and whole vanilla beans. After up to 50 hours of refining, we temper and mold the chocolate into bars.

One bite reflects the attention, time and care we invest in every batch.

Want to learn more? Take a look inside our factory with our online virtual tour.