Here’s our seven step process for covering Organic almonds, hazelnuts, dried bing cherries, dried ginger, and espresso beans in our Organic 70% soy-free Dark Chocolate:
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Prepare the Inclusions
We start with Organic almonds, hazelnuts, Café Mam Espresso Beans, dried bing cherries, and crystallized ginger, and sort them to remove any broken pieces or debris. We roast the almonds and hazelnuts for a buttery-smooth taste and a perfect crunch. We make sure all items are completely dry—any moisture tends to cause the chocolate to stick things together. -
Ready the Chocolate
We combine Fair Trade Organic Dark Chocolate (Organic Cocoa Liquor, Organic Sugar, Organic Cocoa Butter) with Organic Cocoa Butter, then gently melt to ensure a consistent finish, proper snap, and a stable shelf life. -
The Coating Process
We add the prepared inclusions to a panning drum and introduce a small amount of melted chocolate, allowing it to coat each piece evenly as the pieces tumble in the drum. -
Building the Chocolate Layers
Repeat the chocolate additions in stages, allowing each layer to set slightly before adding more, until the desired chocolate thickness is achieved. -
Tumble and Set
Continue gentle tumbling as the chocolate finishes hardening, smoothing the surface, and preventing clumps or bumps. -
Cooling & Finishing
The chocolate-covered pieces are cooled under controlled conditions and then we dust them with Organic Dutch Cocoa Powder to keep them from getting your fingers sticky. -
Quality Check and Packaging
Finished pieces are inspected for even coating and appearance, then packaged once fully set and stable. We pack into 6 oz snack bags and into 10 lb boxes for bulk sales.
Our process allows us to work in small batches to keep the goodies fresh and amazing. We make all these confections in our Eugene, Oregon, Organic manufacturing facility. “Chocolate-covered goodies are proof that taking something good and wrapping it in something great is one of life’s simplest, most reliable joys.”