cocoa butter pressing

Cocoa butter is an essential ingredient in chocolate. It is extracted from a portion of cocoa beans and mixed together with another portion of cocoa beans along with sugar to make chocolate. It makes the chocolate creamy and mouth melting. The cocoa butter press and was invented by Coenraad Van Houton in Holland in 1828 …

Liquifying

The ground up liquid cocoa (cocoa liquor) must be whipped up and additionally heated in order to press out cocoa butter. Our solar-powered liquifier is much like a very powerful blender, thinning and heating the liquid cocoa significantly.

grinding

The Melangeur We use a European vintage chocolate grinding machine called The Melangeur. It’s basically two giant revolving granite rollers on top of a revolving granite slab.  The intense grinding action of the heavy rollers tearing across the slab as they rotate converts the cocoa nibs (roasted bean pieces) to a thick oily paste and …

products

Fine Organic Dark Chocolate and Fine Organic Cocoa Powder Our Organic Dark Chocolate comes in six varieties: 60% Chocolate: sweet and rich with an intense and complex chocolate flavour 71% Chocolate: strong bitter-sweet with extra fruity cocoa flavour notes 82% Chocolate: Strong, dry cocoa flavour with very intense fruity notes Nib-A-Licious: Crispy and delicious cocoa nibs (pieces of roasted …

about

The Grenada Chocolate Company was founded in 1999 by Mott Green (born David Friedman), Doug Browne and Edmond Brown who had the idea of creating an Organic Cocoa Farmers’ and Chocolate-Makers’ Cooperative. This radical new business model created the first “Tree to Bar” chocolate this century, adding all the value to the local economy in …