Chocolate Process

Solstice gourmet chocolate is handcrafted from high quality cacao beans processed with organic cane sugar and cocoa butter in small batches. This meticulous process is our labor of love and results in the most extraordinary American artisan chocolate bars available.

Selecting Cacao Beans

Our premium American made artisan chocolate starts with sourcing the world’s finest cacao beans. As a specialty, hand made chocolate producer, our goal is to select different and unique cacao bean origins to create an eclectic variety of chocolate.

Sorting Cacao Beans

When the cacao beans first arrive they must first go through a sorting process to separate the best beans as well as plant debris. Only the finest beans will be used in our chocolate.

Roasting Cacao Beans

Each batch is roasted to highlight the specific traits of each bean variety. Each cacao bean origin is roasted in our fluid bed roaster in small quantities to reveal its inherent qualities.

Cracking and Winnowing

After roasting and cooling the cacao, the outer husk of the bean is removed. This is performed by cracking the bean into what is known as nibs. The nibs are separated from the husks and become the core foundation of chocolate. The cacao husks are never wasted and are used to make other products and for organic gardening.

Grinding and Conching

Traditionally this was accomplished in two steps. Today, modern machinery can accomplish this at the same time. Each chocolate conches/refines for different amounts of time to achieve the desired result.

Tempering and Molding

The process of tempering is an alignment of the crystals found within the cocoa butter. Tempering is what gives chocolate its shine and snap. Molding creates the final shape of the chocolate and is done by hand at Solstice. The molded bars are then packaged by hand and ready to enjoy!