The Journey of Chocolate
At Mirzam Chocolate Makers, every bar begins its journey with the bean. Guided by our bean-to-bar process, we source cocoa beans from distant farms, each carrying its own story of place and tradition. Every origin speaks of the terroir in which it is cultivated - shaped by soil, climate, and culture - giving each chocolate its own distinct flavour. By being part of every step, we preserve these unique profiles in our recipes, hand-crafting each bar with care and a spirit of storytelling, inspired by the ancient spice routes that once connected the world.
Come with us behind the scenes, and see how this journey transforms from bean to bar in our chocolate-making process.
Bean-to-Bar Process PROCESS
From bean to bar, by way of the stars
1.
Harvesting
Cocoa pods are carefully hand-picked from cacao trees when they reach full ripeness. Each pod contains precious beans that are the foundation of all chocolate. Skilled farmers ensure the pods are harvested at just the right time to maximize flavor and quality.
2.
Fermenting
The seeds are carefully extracted and sorted before being placed in wooden crates for several days. Covered with banana leaves or left under gentle shade, the pulp surrounding the beans gradually breaks down, softening their natural bitterness and unlocking the complex aromas and flavor profiles that make each chocolate unique.
3.
Drying
After fermentation is complete, the beans are placed onto trays and left to dry in the sun. This ensures that they lose most of their moisture and some of their weight. For 8-10 weeks, the beans are dried slowly and evenly for consistent flavor and aroma. Some regions like Papua New Guinea don’t get a lot of natural sunshine, so they ‘smoke’ their seeds, lending the beans their smoky flavour we love!
4.
Roasting
When the cocoa beans arrive at our factory, their journey begins with a slow roast to coax out rich, layered flavors. Cool air flows gently through the roaster to protect the delicate cocoa butter, which can burn quickly if rushed. Since the beans are naturally brittle, we roast them with patience and care - never in a hurry - so each one develops evenly without losing its character.
5.
Winnowing
After roasting, we gently crack the beans to separate the husk from the cocoa nibs - the flavorful heart of the bean. This careful process ensures the nibs remain intact and ready for a smooth, even transformation into silky chocolate!
6.
Grinding & Conching
Ground under stone grinders, the nibs are slowly pulverized into a smooth, flowing paste. Through conching - hours of gentle mixing - the texture becomes silky while the flavors mellow and deepen, unlocking the true character of the chocolate & creating the melt-in-your-mouth experience we all love.
7.
Tempering
That clean snap that happens when chocolate breaks is the result of tempering the chocolate. That clean snap you hear when breaking a Mirzam chocolate bar comes from tempering. By carefully cooling the chocolate in a precise rhythm, the cocoa butter crystals are aligned just right. This gives each bar its glossy finish, clean break, and smooth melt on the tongue experience.
8.
Moulding
The tempered chocolate is poured into molds carefully, and ingredients are added to create unique recipes.
9.
Wrapping
Each bar is wrapped with as much care as it was crafted. At Mirzam Chocolate Makers, our packaging isn’t just protection - it’s part of the story! Illustrated by local and regional artists, every wrapper reflects the heritage, journeys, and inspirations behind our chocolates, turning each bar into both a flavor experience and a piece of art.
