From cocoa plantation
to chocolate bar

In the cocoa plantation

“At Mi Joya, we either work directly with the cocoa plantation or with a single intermediary between the planters and us.
In this way, we ensure the provenance of our cocoa beans (traceability) and that a fair price is paid to planters (sustainability).
Because yes, cocoa production is a long process, requiring rigour and perseverance, as you can see from these photos taken during one of our trips to Mexico (Tabasco & Chiapas regions)” 
:

Growth
of the cocoa tree

Harvesting
of the cocoa fruit

Opening
of the cocoa pod

Fermentation
of the beans

Drying
of the beans

Packing
and shipping

The “Bean-to-Bar” process.

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Arrival of beans

Arrival of beans

Most of the time, we collect the cocoa beans directly from the Port of Antwerp. It’s always an exciting adventure working with merchandise coming from the other side of the world!

Storage

Storage

Sorting

Sorting

The cocoa beans are sorted one by one in order to remove withered beans, those stuck together and even foreign objects (pebbles, pieces of wood) that should not find their way into our chocolate!

Roasting

Roasting

The beans are then roasted at between 120 and 140°C. This releases all the cocoa aromas, filling our atelier with the exquisite odour of freshly baked chocolate cake…

Crushing and winnowing

Crushing and winnowing

Using a handmade tool and a simple winnower, the beans are crushed into “cocoa nibs” and the interior of the bean is separated from its shell.

Grinding

Grinding

The cocoa nibs - the interior of the bean reduced to tiny pieces measuring 2-3 mm - are then poured into a machine with stones that turns for a minimum 48 hours. During this time, the nibs are transformed into “cocoa mass”. A small quantity of cocoa butter is added to make the chocolate more fluid, as well as the desired amount of sugar.

Conching

Conching

The conching machine is used by chocolatiers to “brew” the chocolate and remove some of the acidity as well as develop aromas. The chocolate remains in the machine for several hours.

Tempering and moulding

Tempering and moulding

The final step in creating an attractive chocolate is tempering. This involves heating the chocolate along a precise temperature curve until it becomes crisp, smooth and shiny.

Wrapping

Wrapping

Every chocolate bar is carefully wrapped in its packaging which has a specific label showing the origine of the cocoa beans it is made of. This label will help you remember the last chocolate you tasted and that you loved so much!

Try our home-made products

Discover also…

Mi Joya’s suppliers

Other points of sale

Various

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