PRISTINE
CHOCOLATES
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Farm to bar, a cocoa farmer's initiative “Premium-quality affordable chocolates for all.”
Our strength lies in our own sourcing network and logistics system within the Idukki region of Kerala.
By working directly with local cocoa farmers, we source fresh cocoa beans from the high ranges of Idukki, known for their unique climate and rich cocoa character. Our own logistics support helps us collect beans quickly and efficiently, ensuring freshness and better post-harvest handling.
This localized supply chain gives us:
• Better control over cocoa quality
• Faster collection and processing
• Consistent fermentation and drying standards
• Traceable Idukki-origin cocoa beans
• Strong relationships with farming communities
• Reduced dependency on commodity markets
With our direct sourcing and local logistics, we are able to create premium chocolates with authentic origin flavor, better consistency, and a true farm-to-bar identity from Idukki.
Roasting
The cocoa beans undergo roasting to develop the characteristic chocolate flavor. This step is crucial and is carried out in large rotary cylinders at high temperatures for a duration ranging from 30 minutes to two hours, depending on the bean varieties and desired outcome. As the beans roast, they transform into a rich brown color, emitting the enticing aroma of chocolate. Subsequently, the roasted beans are cracked and de-shelled, leaving behind the essence of pure chocolate known as "nibs." For Dutch roasts, an alkaline solution is added to produce darker and less acidic nibs.
Cocoa Pressing
Using a cocoa press, a portion of the cocoa butter is hydraulically extracted from the chocolate liquor, resulting in cocoa cakes. The extracted cocoa butter is utilized in chocolate manufacturing, while the remaining cocoa solids are pulverized into cocoa powders.
Conching
Conching is a crucial process for flavor development, where the chocolate undergoes constant agitation. Our conching machines, known as "conches," feature large paddles that sweep through the refined chocolate mass for several hours to days. This process reduces moisture, eliminates lingering acidic flavors, and coats each chocolate particle with a layer of cocoa butter, resulting in a smoother, mellower flavor profile.
Cooling and Packaging
The tempered chocolate is molded into various shapes and sizes before entering controlled cooling tunnels to solidify. Depending on the size of the chocolate pieces, the cooling cycle may take anywhere from 20 minutes to two hours. Finally, the cooled chocolates are meticulously packaged for delivery to retailers and, ultimately, into the hands of our valued customers.
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