- WORKSHOP -
WAT was created in early 2019 by a group of friends that have met through their world travels.
The love for chocolate was the common denominator in the start of this adventure.
The aim is to create dark chocolate with unique flavours from Cambodia and bring Cambodian chocolate on the world map of cacao through the unique artisanal bean to bar process.
We make chocolate from the bean to the bar in our factory in Siem Reap. We are proud to say we execute every step in this unique process and believe it leads to better chocolate in terms of quality, flavour and purity.
For the first time in history, there is Cambodian cacao. Cambodia is the 67th country worldwide producing cacao. The Farm takes the honour to put Cambodia for the first time on the world map as a cacao-producing country.
Nobody ever tried this before. The French tried it 100 years ago in Vietnam but simply forgot about "the Kingdom of Wonder".
The first made flavour profiles are promising cacao with a very distinguished floral, nutty and above all real cacao taste.
We make all of the chocolate from the bean to the bar in our factory in Siem Reap. We are proud to say we execute every step in this unique process and believe it leads to better chocolate in terms of quality, flavour and purity.
ROASTING: our cacao beans are evenly roasted to develop flavour and to sterilize them. This delicate process is as much an art as it is a science.
CRACKING AND WINNOWING: the cracking process breaks the beans into smaller pieces which are then winnowed to help separate and remove the outer shells. The finished products of this process are called ‘nibs’ and the shells are used to make our Chocolate Herbal Tea.
GRINDING: the nibs, along with organic cane sugar are then added to stone grinders. The granite stones crack the cell wall of the beans and release cacao butter, turning it into a paste. The chocolate stays in the grinders for 3-5 days, the end product is a rich chocolate liquor. Through this grinding process we further develop flavour and fineness.
TEMPERING AND MOULDING: this chocolate liquor is left to age to further develop flavour and later tempered by hand. This process gives the chocolate its glossy shine and snap and is poured into moulds to set into bars.
PACKAGING: once the chocolate is cooled and set in the moulds, it is hand wrapped and packed in boxes and ready to go.