Process: From Ecuador To You

 

1

Our beans come from lush forests in Ecuador. Ripe cacao pods are harvested by hand. These pods contain seeds, the basis for all chocolate.

2

Cacao seeds are fermented on the farm to intensify flavor, then dried in the equatorial sun.

3

Our beans are packed in burlap sacks, much like coffee beans. The sacks are transported by ship to a port in the USA, and brought by truck to our front door in Athens.

4

Hand sorting ensures only the best quality beans makes it to the oven. We know the beans are ready for the next step when the shop is filled with a warm chocolatey aroma.

5

Roasted beans are cracked to remove the shell from the insides, which we call nibs. The nibs, along with cane sugar, are ground together with stone wheels in a machine called a melanger. After two days of grinding, the nibs and sugar transform into smooth chocolate.

6

We stabilize the chocolate through a process of heating and cooling called tempering. This provides a shiny exterior and crisp snap when you take a bite.

7

Condor chocolate is poured into molds, some for bars, and the rest for later use as truffles, hot cacao, and other confections. It’s now ready for you to enjoy.