Kad Kokoa Bean to Bar Chocolate Making Process

Kad Kokoa Bean to Bar Chocolate Making Process

At Kad Kokoa, we are committed to producing the highest-quality chocolate using only the finest ingredients. Our bean-to-bar chocolate making process is a labor of love, and it all begins with our trusted partnerships with our cacao sourcers who we sourcing the best cacao pods and ferment the beans from cacao fruits after they buy directly from the growers in 4 provinces. 

Once the cacao pods have been sourced, the beans are carefully extracted and placed into wood boxes undergo the fermentation process for around 7 days. The beans then are dried before being sent to our roasting team to roast with our high technology roasting machine from Packint in 3 phases to ensure cleanliness and to bring out their unique flavors and aromas. The roasted beans are then ground to a fine paste, known as chocolate liquor. This chocolate liquor is then refined to remove any impurities. Organic sugar is added to create the final chocolate mixture.

The chocolate mixture then goes through a conching process, involving heating, mixing and grinding the chocolate to create a smooth and glossy texture.

We take great care to ensure that every step of the chocolate-making process is executed to perfection, from sourcing the best beans to packaging the finished product. Our bean-to-bar chocolate is free from preservatives and additives, ensuring that our chocolate is not only delicious but also healthy.

Kad Kokoa's bean-to-bar chocolate is the perfect choice for chocolate lovers who appreciate the unique flavors and aromas of high-quality cacao, combined with the rich and creamy texture of chocolate. Our chocolate is the perfect treat for any occasion, whether it's a special gift, or simply a treat for yourself.