Harvesting the beans Like everything, BioeCacao’s journey starts from the earth: in the cacao fields, the ripe cacao pods are carefully harvested by hand, directly from the trunks and main branches where they grow. Each fruit is cut open with a machete to extract the fresh beans, immersed in a sweet and aromatic white pulp. It is a delicate job carried out by the skilled hands of local communities.
Fermentation The freshly harvested beans are left to ferment for a few days (about 5–7) in wooden boxes. This natural process transforms the sugars in the pulp into acids, activates enzymes, and develops the aromatic precursors that give chocolate its complexity. It is a living phase, where cacao begins its transformation.
Drying After fermentation, the beans are laid out in the sun to dry slowly, on mats or raised beds. This phase lasts about 7–10 days. Drying sets the aromatic compounds, stabilizes the beans, and prevents the formation of mold. A well-executed drying process is essential for the final quality of the chocolate.
Roasting The dried beans are roasted to enhance their aromas and sterilize the product. To preserve the natural aromatic notes, this phase must be carried out with well-calibrated temperatures and times.
Cracking The roasted beans are broken into small fragments called nibs. In this phase, the husk—light and bitter—is removed. The nibs are the heart of cacao, ready to be transformed.
Grinding – Obtaining the cocoa mass The nibs are ground until they become a dense and fluid paste called cocoa mass. This is where the first creamy and silky texture is born, thanks to the natural presence of cocoa butter. The grinding must take place slowly and progressively, preserving the integrity of the nutrients and the aroma.
Extraction of cocoa butter Part of the mass is pressed to separate the cocoa butter, the precious fatty component. This butter is then reintroduced into the recipe to adjust the fluidity and mouthfeel. BioeCacao chocolate benefits from a carefully balanced proportion between mass and butter to enhance natural sweetness and creaminess.
Refining To the cocoa mass are added the main ingredients, date powder and cocoa butter, and refined through rollers. This process reduces the solid particles, making the chocolate completely silky on the palate and ready to be further processed. It is a key step for the fine and creamy texture that distinguishes BioeCacao.
Conching Conching is a long massage of the chocolate mass. For 10–12 hours, at a temperature of 40°C, BioeCacao chocolate is slowly stirred, aerated, and more refined. This process removes residual acidic notes, develops rounder aromas, and gives a smooth and melting texture. BioeCacao chocolate finds its harmony here: sweetness blends with notes of dried fruit, spices, honey and cacao.
Tempering A precise thermal dance: the chocolate is cooled and reheated in sequence to correctly crystallize the cocoa butter. This ensures brilliance, hardness, and the snap when broken. It is a fundamental art for achieving a stable and visually beautiful product.
Molding and cooling (about 45 minutes) The tempered chocolate is poured into molds and slowly cooled, so that it solidifies evenly. Each bar forms patiently, receiving its final shape. Here, BioeCacao takes on its tangible form, ready to be enjoyed.
Packaging The bars, now glossy and stable, are packaged using a compostable wrapping. Each piece is protected to best preserve aroma, freshness, and integrity. It is also a moment of storytelling: BioeCacao’s packaging communicates its essence — naturalness, simplicity, and respect for cacao and earth.