We only sell premium and Organic products. We firmly believe in the practice of Fair Trade. With this in mind, we vet and inspect all of our farms ourselves. Each product is tested, tasted and prepared ourselves before anything is shipped to make sure they meet our high standards.
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Organic Arriba Variety
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Silicone Break-Apart Chocolate, Protein and Energy Bar Molds (Set of 2)
Homemade Chocolate DIY Kit Bundle | 3 Lb | Butter, Nibs, Powder, Mold – 100% Organic Raw Cacao
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Homemade chocolate like a pro
Much like wine, the terroir of Ecuador is reflected in the chocolate prized by the world’s top chocolatiers. They are drawn to the fruity, nutty and floral qualities only found in the premium Arriba Fine Aroma cacao beans. In chocolate competitions held around the world, it is no surprise to see the that the winning chefs are using hand picked and sun dried Arriba beans from Ecuador!
From Cacao to Chocolate
Since we only use premium beans, our cacao pods must be hand picked. Our experts recognize which pods are exactly ripe. The pods don’t all ripen at the same time, so it takes a discerning eye to make sure they are picked on time.
The next step in our quality control process is to open the pods and separate the beans. This is a crucial stage as it must be inspected to be eligible to be considered fine. Overripe, underripe and spoiled beans must be separated.
Like wine, coffee or beer, this is one of the most important steps in cacao production. It’s the chemical processes during fermentation that creates the chocolate flavor. There is no chocolate without fermentation.
After 6 days or so the fermentation is complete. What we are left with is raw, fermented beans. These beans are less bitter and many of the tannins have been removed.
This is the stage where the chemical processes started during fermentation are allowed to finish. Sun drying not only evaporates the water in the bean which concentrates the flavor, it also reduces any bitterness. Allowing the beans to dry slowly in the sun is a crucial step in determining the quality of the cacao beans.
Once the beans are sun dried, it is time to roast them. This serves a practical purpose as well as a means to develop flavor. The husks are more easily removed when the beans are roasted, the beans are sterilized from bacteria and mold and the vinegar smell is removed. It is this step that concentrates the flavors in the bean and gives them their distinctive, rich chocolate flavor.
Nibs are the fermented, dried and roasted beans that have had the husks removed. They are the pure form of chocolate. They can be eaten as is or incorporated into other dishes. Since they are unprocessed, the retain many key nutrients. Cacao nibs are an excellent source of antioxidants, fiber, iron and magnesium.
It’s the cacao butter which is eventually made into chocolate. After the drying and roasting process, about 54% of the cacao nibs are cacao butter, a vegetable fat. This is what gives chocolate its silky, melt in your mouth quality.
After the cacao butter is removed from the nibs, they are ground into a powder. As a powder it can be used in anything from baking cakes, to making smoothies. Cacao powder is an excellent antioxidant, among the strongest of any foods. The flavonoid content gives a mighty boost to the immune system in addition to being delicious!
After the cacao beans are fermented, dried and, finally, roasted, they are removed from the hull and ground. At this point, the mix is about 55% cacao butter which would then be separated. This paste, also called chocolate liquor, is 100% pure, raw chocolate. Also called chocolate liquor as it liquefies once it is ground, at room temperature it becomes solid again. This cacao paste is prized by chocolatiers and home chocolate makers alike for it’s amazing characteristics and pure chocolate taste. This pure expression of chocolate has some interesting health benefits, such as an ability to lower blood pressure and as an anti-inflammatory. There are many ways to prepare cacao paste. Add some sugar or other sweetener and enjoy the silky smooth texture. Break it into chips and add to your favorite trail mix, in brownies or even to make a uniquely rich fudge.
This is the final form from the humble pods all the way to the decadent chocolate bars. It is chocolate that has taken the world by storm. The world’s finest chocolatiers make masterpieces thanks to the quality of our entire process. Quality is job one through every step until you take that first bite of heaven!