Our handmade chocolate production

Making chocolate directly from cocoa beans is a challenge, alchemy, and a lot of work. But the result is worth it! Taste for yourself.

Handwork prevails throughout the entire production process. We do not have any automatic lines; we rely on our work and experience. We adjust the procedures according to the type of beans and the harvest. Behind everything is a lot of testing.

 

What does it look like in practice?

 

1. You test many bean samples before deciding which ones are the right ones for Míša's Chocolate.

2. You order bags of beans and test samples again to decide what roasting temperature and time is best.

3. Then you hand-sort the beans, roast them, crush them, and winnow them. 

4. You grind the bean nibs for several days in a stone mill (melangeur). This is how you get your own cocoa mass.

5. You let the cocoa mass rest (age) so that the flavor processes can continue to develop.

 

Many people don't know what production directly from cocoa beans means, which is BEAN TO BAR. I'll start from the other end. If chocolate is NOT bean to bar, you skip steps 1-5 and buy cocoa mass directly from a large manufacturer, usually in the form of bags of drops. It's faster and cheaper, but you completely lose the opportunity to influence the taste of the chocolate.

 

6. You temper the cocoa mass (heat it, cool it, and heat it again). It's an alchemy where every degree of temperature plays a role.

7. You pour the chocolate into molds, and after it hardens, you pop it out and wrap it by hand. Well-tempered chocolate shines beautifully and snaps loudly when broken.

 

I want to bring you as close as possible to the taste and aroma of cocoa beans from a specific country, which is why I don't blend the beans and all chocolates are SINGLE ORIGIN.

Chocolate made from beans from Vietnam tastes completely different than chocolate from beans from Tanzania or, for example, the Solomon Islands, even if it contains the same percentage of cocoa beans.