Roasting is a critical stage in the flavour development process. We gently roast small batches of beans in our vintage Barth Sirocco ball roaster by slowly increasing the heat to reach the desired temperature.
The nibs are then pressed between giant granite rollers in our vintage Lehmann melanguer - broyeur (aka "Molly"). After a few hours, the nibs begin to form a thick paste and start to resemble liquid chocolate. By using the melangeur to slowly grind the nibs, volatile compounds are released into the air whilst the unique floral and fruit notes present in the bean are retained.
Refining and Conching
The liquor is then transferred to our refiner conche where organic sugar crystals and additional organic cacao butter are added and refined together. This step reduces the particle size of the chocolate which is critical to ensure the desired, sort, velvety and smooth texture of the finished bar. The refined mass is then conched, where the chocolate is heated and stirred.
Tempering and Moulding
The chocolate is then tempered, an all important step to ensure the bar looks and tastes its best. This is a heating and cooling process by which the desired cocoa butter fat crystals are achieved. Well tempered chocolate has a beautiful glossy sheen, a crisp snap and will melt evenly in the mouth as you enjoy it. The tempered chocolate is then poured into moulds.
Each bar is carefully wrapped and packaged ready to be savoured. Each Zokoko chocolate bar is unique and holds rich layers of flavour due to our careful steps taken in turning beautiful beans into amazing chocolate, reflective of its origin.