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Wood Fire Chocolate Factory Mandurah
Organic bean to bar chocolate maker & premium ceremonial cacao powder
Lovingly crafted in the coastal city of Mandurah, Western Australia
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About the Bean
The hero behind our products is a well sourced, organic seed from the Theobroma Cacao tree. The Greek word, Theobroma, literally translates to “food of the gods”! We source our cacao from a collective of farmers in Honduras. We are passionate about taking this raw ingredient and making nutrient rich, clean foods for our customers.
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SANTA BÁRBARA ORGANIC CACAO
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Region | Copán Ruinas |
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Producer | Cafel Coop |
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Variety | Trinitario |
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Process | Fermented & Dried |
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Altitude | 800 masl |
Cacao was produced in Honduras during the Mayan era, more than 2000 years ago. Here we bring you high-quality Organic Cacao steeped in Mayan heritage from Copan in Honduras.
Our Process
FIRE
We receive 30kg sacks of organic cacao seeds from a collective of farmers in Copan Honduras. Our first step is to gently roast the cacao over a wood fire.
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WINNOW
Once the beans are cooled they are winnowed. This process separates the nib from the husk.
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The husk makes a wonderful tea.
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Nibs are yum and can be used in snacks and cooking.
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Nibs are stone ground to make our ceremonial grade cacao paste.
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Nibs are the hero ingredient for our chocolate bars.
GRIND
Nibs, cacao butter and raw sugar are mixed and ground into a chocolate liquor. Milk powder is added for milk chocolate. Our chocolate is stone ground in a mill for approximately 48 hours.
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TEMPER
Once the chocolate liquor is sufficiently ground, the liquid is poured off and ready for tempering. Tempering describes the process of manipulating the chocolate liquor to form type 5 crystals. This gives stability and ‘snap’ to the chocolate bars.
Tempered chocolate is poured into moulds and allowed to set.
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WRAP
The chocolate is wrapped in a hand folded origami style envelope. Each envelope is made from a flat sheet of recycled paper. Our final touch is to secure the package with a wax seal.
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