Follow our chocolate... bean to bar
Spencer Cocoa Chocolate begins on the island of Malekula (pronounced mal-e-kOOla) in Vanuatu, where the cocoa beans are grown. We buy beans directly from 2-3 families in a village on the west-coast of the island, visiting twice per year when the cocoa trees are being harvested.
We make single-origin chocolate from these beans in Mudgee, a thriving town located in Central West NSW. Here we have a tiny factory that produces small-batches of chocolate using a simple process of roasting, grinding and tempering.
Follow our process below... from Bean to Bar!
If you'd like to find out more please send us a message!
pods & beans
Harvest is carried out in Autumn and Spring each year by our growers and their families. Cocoa pods are picked from the trees, and cut open out in the field. The wet beans are scooped from the pods into bags to be transported to the fermentery.
fermented & dried
At the fermentery, bags of wet beans are emptied into large timber boxes... here the natural sweet sap on the bean warms up and starts to ferment - an essential process where cocoa beans start developing that chocolate flavour. Fermented beans are then spread out on mesh beds over wood-fire heated blowers and dried, ready for shipping.
roast, crack and winnow
We make <20kg small batches of dark (72% cocoa) and milk (42% cocoa) chocolate at our tiny factory in Mudgee NSW. Beans are roasted, then cracked into small pieces (nibs) and winnowed to remove the papery 'husk'.
grind, temper and mold
These cleaned nibs are then ground in our stone grinder before the cocoa butter and sugar are added (plus whole milk powder for our milk chocolate). Our chocolate is then tempered and hand-molded into luscious glossy bars!
We do not use any nuts in our factory or soy lecithin.