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PROCESS
BEAN-TO-BAR
01
SORTING & GRADING
Beans are hand sorted, checked for quality & graded by WAT Chocolate factory staff.
02
ROASTING
The cacao beans are slowly roasted to develop flavour and sterilise the beans.
03
CRACKING
A cracking machine breaks the beans, making it easier to remove the shells and access the delicious nibs inside.
04
WINNOWING
The cracked beans are winnowed by hand and machine to separate the nibs and the shells.
05
GRINDING
The nibs are ground for days using stone grinders to create a thick, rich chocolate liquor.
Once ground, sugar are added.
06
TEMPERING
The chocolate is tempered by hand or machine for consistency in texture, colour and flavour.
07
MOULDING
The chocolate is added to special WAT chocolate moulds and cooled to set.
08
PACKING
The moulded bars are hand packed in WAT Chocolate boxes and ready to be eaten.
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