h o w i s f r e s c o u n i q u e
We prefer to make chocolate in small batches, refining ingredients, recipes and process with each new batch. Then, we publish the results on our chocolate packaging for your review.
r e c i p e n u m b e r
Every chocolate recipe receives a unique number. Cocoa bean origin, cocoa percentage, roasting levels and chocolate conching levels all combine to define a recipe.
p r o t o t y p e c h o c o l a t e
Imagine all the possible combinations of cocoa origins, cocoa percentages, roasting levels and conching levels; there are thousands of potential chocolate recipes.
We could never create every combination - but we can try.
Also, cocoa is an agricultural crop subject to seasonal changes. When repeating a chocolate recipe with cocoa from different harvests the chocolate naturaly changes character. For these reason each chocolate recipe is an experiment, unpredictable, a new creation: prototype chocolate.
c o c o a p e r c e n t a g e %
With all fresco chocolates this is the ratio of cocoa beans and cocoa butter, to sugar.
c o c o a o r i g i n
The country and region where cocoa was harvested tells much about how the finished chocolate will taste.
c o c o a r o a s t
Roasting is essential to chocolate flavor development. Each cocoa variety has its own unique range of flavors. Different roasting levels can coax these flavors from the cocoa. A "perfect" roast is subjective and personal. We slow roast cocoa for each chocolate batch to develop unique character. Our Making Chocolate web page describes different roasting leves.
c h o c o l a t e c o n c h e
Since Rodolphe Lindt invented the chocolate conche in 1879 it has been the standard method of developing chocolate flavor. Heat, motion, aeration and time produce the finished chocolate's flavor; this is conching. Adjusting these variables can produce dramatically different flavors. We explore levels of conching to rediscover chocolate’s primitive side. Our Making Chocolate web page describes different conching leves.