PROCESS
BEAN-TO-BAR

SORTING & GRADING

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

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

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

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

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

Once ground, sugar are added.

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

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

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