Lookbook film
One bar, filmed from bean to snap
Beans, a stone grinder, a marble slab and a tray of moulds. Scroll through the chapters and shop each bar from its clip.
Chapter one · Beans
It starts with a bean
Fermented and dried on the farm, then shipped to us in sacks. We sort every batch by hand before it goes near the roaster.
Fermented on the farm
Sun-dried
Sorted by hand
Sample film chapter for the demo store.
The film in four chapters
Beans, grind, temper and mould
Our lookbook is a short film shot in the workshop. Each chapter follows one step of a bar, from raw beans to a glossy finish.
Chapter 01
Beans
Dried beans from the farm, sorted by hand before the roast.
Chapter 02
Grind
Two to three days on stone until the chocolate is smooth.
Chapter 03
Temper
Cooled on marble and worked with a scraper.
Chapter 04
Mould
Poured into moulds and left to set overnight.
Chapter four · Mould
Poured, tapped and set
Tempered chocolate goes into the moulds, we tap out the air bubbles and leave it to set. Bonbons get a filling and a second layer to close them.
In this chapter
Bonbon box of nine
Shell
70% dark (sample)
Fillings
Ganache, praline, caramel
Made
Fresh every week
Best within
3 weeks (sample)
From
$24.00 (example price)
Sample details and prices. Allergens: placeholder.
Bars in the film
Every bar has its own clip
-
Couverture drops 70%, 1 kg
$34.00 -
Roasted cocoa nibs, 200 g
$11.00 -
Tasting flight gift box
$42.00
Chapter three · Temper
Cooled on marble, by hand
We melt the chocolate, cool it on marble and warm it again a little. That sets the cocoa butter in neat crystals: a glossy bar with a clean snap.
Melt
Cool on marble
Warm a touch
Mould and set
Sample description of our method.
How to taste
Taste a bar in four steps
01
Look and snap
A well-tempered bar is glossy and breaks with a clean snap.
02
Smell
Rub a square with your thumb and breathe in. Fruit, nuts, flowers?
03
Let it melt
Leave a small piece on your tongue for half a minute. Notice what comes first and what lingers.