Made to Order for Chefs and Professionals

At Bar Au Chocolat, we collaborate with chefs, restaurants, bakeries and culinary instructors to make chocolate products and ingredients that achieve the special, taste profiles and consistency required by our chef/partners.  Please contact us to make an appointment.

10 easy steps in making the chocolate especially for you:

Step 1: Select cacao beans from a wide selection of origins and estates that you meet your desired taste profile.

 

Step 2: Sort the beans to select only the premium beans:



Step 3: The art of roasting releases the taste that is characteristic to each bean variety.

 

Step 4: Remove the husk from the bean:



Step 5: Grinding the beans into a paste:

 

Step 6: Add your own special or secret ingredients to the cacao paste:
 

Step 7: Pass the mixture through a refiner to achieve the desired micron size:

 

Step 8: Transfer the refined mixture into the melangeur for 6 to 8 hours.

 

Step 9: Temper the chocolate by raising and lowering the temperature:

 

Step 10: Pour the tempered chocolate into molds to make blocks or bars:

 

NOW YOU ARE READY TO START MAKING YOUR BAKED GOODS, YOUR CONFECTIONS AND YOUR DESERTS.

BON APPÉTIT!

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