Quality beans are selected and checked by hand. Small and large beans are separated and other items such as pieces of wood and little stones are removed. After that they are gently roasted in the oven at a low temperature.
HOW IT WORKS
#1 simply the best
#2 breaking good
After the cocoa beans have cooled off, a windmill breaks and separates the shell from the cocoa nibs.
#5 pac-man
Last but not least, each bar is carefully wrapped twice by hand. First in foil and then in a design package. Now there she is, the 58chocolate bar. Come and get her before she’s gone..
#3 flavour developing
A stone grinder blends the cocoa nibs into a smooth and delicate mass. This process is lengthy and a low temperature is important in order to retain the intense flavors of cocoa. Depending on the type of chocolate, ingredients such as hazelnuts (Hazelnut Milk) or coffee beans (Espresso Dark) are added in the same step. Everything and alway without additives, of course.
#4 time to shine
Once ground, the chocolate is poured into the mould at the right temperature. This gives it its shine and makes the chocolate crisp even at room temperature.
