Mature cacao pods are carefully hand harvested at peak ripeness. Fresh beans are extracted on site and prepared immediately, preserving their natural integrity for consistent processing.
Beans ferment using the traditional wooden box method for around 6–7 days. Checked daily, native yeasts unlock the complex flavour precursors hidden inside each bean, a step that makes or breaks the final chocolate.
Fermented beans are sun dried under controlled conditions in Anamalai's warm climate, stabilising flavour, preventing mould, and preserving the aromatic compounds developed during fermentation.
Dried beans are hand sorted and visually inspected, anything underfermented or damaged is removed. The remaining beans are gently roasted to unlock their full aromatic potential and deepen flavour complexity.
Roasted beans are cracked and winnowed to clean cacao nibs, then ground into smooth cocoa liquor. Refining and conching mellow sharp notes and build a velvety, complex texture.
Chocolate is precisely tempered through controlled heating and cooling to stabilise cocoa butter crystals, giving every bar its glossy finish and clean snap before moulding and packaging.