What we do
To become chocolate, cacao must go through a dramatic transformation. Cacao is grown in lush forests and harvested. It is fermented and dried. It is cracked, winnowed and ground into the chocolate we know and love.
At SRSLY chocolate, We start with dried, fermented cacao beans.
After harvest, the cacao pods are fermented. This crucial step begins to develop the chemical compounds that we perceive as chocolate flavor.
Upon arrival, the beans are inspected and graded before roasting. Roasting is a crucial step in cacao's journey to chocolate. A "low and slow" approach is taken by us to properly tease out the bean's flavor.
After roasting, the beans are roughly cracked in a roller mill and sent to our handmade winnower. The purpose of the winnower is to remove the papery husks from the rich nib. A strong vacuum removes the husks from the nib as it passes through the machine. The husks are then donated to local farms for mulch.
The nibs are roughly ground into a paste and then placed in our granite stone mills. The paste is refined along with sugar for days to produce the smooth yet assertive chocolate that defines SRSLY chocolate.