top of page

PROCESS
BEAN-TO-BAR

IMG_0883.JPG

01

SORTING & GRADING

Beans are hand sorted, checked for quality & graded by WAT Chocolate factory staff.

Roasting_1.png

02

ROASTING

The cacao beans are slowly roasted to develop flavour and sterilise the beans.

Craqer2.JPG

03

CRACKING

A cracking machine breaks the beans, making it easier to remove the shells and access the delicious nibs inside.

feve.jpg

04

WINNOWING

The cracked beans are winnowed by hand and machine to separate the nibs and the shells.

Grinder.JPG

05

GRINDING

The nibs are ground for days using stone grinders to create a thick, rich chocolate liquor.  

Once ground, sugar are added.

IMG_8164.JPG

06

TEMPERING

The chocolate is tempered by hand or machine for consistency in texture, colour and flavour.

DSC06985.jpg

07

MOULDING

The chocolate is added to special WAT chocolate moulds and cooled to set.

DSC07048.jpg

08

PACKING

The moulded bars are hand packed in WAT Chocolate boxes and ready to be eaten.

bottom of page