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THE PROCESS

All about the beans

The chocolate making process starts by directly sourcing the finest cacoa beans, working closely with the farmers themselves.

As a chocolate maker, Luisa then slowly roasts the beans, winnowing them to extract the cacao nibs. The crisp dark shells are then produced and filled with a range of indulgent natural ingredients using coconut sugar, coconut milk, Luisa’s own vegan caramel, sticky date, peanut butter, nuts and fruit.

All Luisa’s chocolates are made with 100% natural ingredients in line with the healthy Paleo diet, which can be enjoyed with the knowledge that the beans used are able to be traced back to their organic, natural farms. This direct trade ensures the farmers are paid a fair price to enable them to support their families and empower local communities, resulting in chocolate that is not only delicious to eat but ethically produced.

Roasting the beans

To develop the characterises of the beans and to reveal all the hidden flavours.

Winnowing

The roasted beans are broken to separate the kernel (nibs) from the shell.

Grinding & conching

The Cacao nibs are ground to slowly develop a smooth cocoa liquor. Pure cocoa butter, the cocoa liquor and a small amount of non-refined sugar is conched to develop the full flavour.

Tempering

The chocolate is tempered on a revolving marble slab, to ensure the snap and glossy finish.