The Process

Step 3

Winnowing


Dark chocolate often tastes bitter because too much of the husk (the shell of the cocoa bean) gets into the nib (the inside of the bean). In the chocolate-making process, winnowing helps to separate the husks from the nibs. We pour our carefully roasted beans into a winnowing machine, where they're cracked open and separated through a vacuum-powered wind vortex. The roasted nib is the essence of chocolate, and we want as much of it going into our small-batch gourmet chocolate as possible. Ready for a little of that authentic cocoa flavor right now? We sell our Roasted Nibs by the pound.