Our Process
From Pod
to Chocolate
1. The Harvest:
Gathering Nature’s Gifts
Our journey starts in Ecuador’s lush cacao farms, where skilled farmers select each cacao pod by hand. This careful harvest preserves the heritage of Ecuador’s cacao, honoring the land and its bounty.
2. Toasting the Cacao Beans:
The beans are then toasted to release their natural richness. This stage requires patience and care, as each batch is brought to life. This step is essential for bringing out the deep, complex flavors in each bean and requires a precise balance of temperature and timing. It is here that the unique essence of Anquria’s cacao begins to take shape.
Crafting the First Flavors
3. Cracking and Winnowing:
Revealing the Heart of the Bean
After toasting, the beans are cracked open to reveal the cacao nibs, the core of every chocolate creation. In a process known as winnowing, the nibs are separated from the husks.
4. Grinding into Cacao Paste:
The Essence Takes Form
Next, the nibs are ground into a smooth cacao paste, known as cacao liquor, a step that unites aroma and depth in every batch. This paste is the core of Anquria, carrying the taste and character of Ecuador’s finest cacao.
5. Conching and Tempering:
Perfecting Texture
and Flavor
During conching, the paste is continuously mixed, refining its texture and developing a balanced, rich flavor profile. The chocolate is then carefully tempered, where it’s cooled and aligned at a molecular level. This meticulous process gives each bar its glossy finish and signature snap.
6. Molding and Setting:
Finally, the tempered chocolate is poured into molds, cooled, and set. In this last step, Anquria’s chocolate bars take their final shape, embodying the taste, tradition, and essence of Ecuador.
Giving Shape to Tradition
7. The Taste of Ecuador:
With each bar molded and set, Anquria’s chocolate is now ready to be savored. The journey from Ecuador’s farms to your hands is complete.
