Tanzania Cocoa To Chocolate

Chocolate. The mere word evokes a cascade of delightful sensations – rich, velvety textures, decadent aromas, and a burst of pure happiness with each bite. But have you ever stopped to wonder how this beloved treat transforms from a humble bean to the bar you savor?

Our adventure begins in the heart of Tanzania, a land where sunlight kisses fertile soil, nurturing vibrant cocoa trees. Areas like Kyela and Kilombero are renowned for their exceptional cocoa beans, boasting a unique flavor profile that sets Tanzanian chocolate apart. Here, the magic truly begins. Chocolate undergoes a series of interdependent processes to become the loved treat you crave for…

Sourcing

Tanzania Cocoa Beans and Pods

The journey of a chocolate bar starts with the meticulous selection of its core ingredient – the cocoa bean. Responsible sourcing is paramount. Here at Munny Chocolate, we source our beans in two ways, each contributing to the richness of our chocolate story. We source directly from local Tanzanian cocoa farmers in Kyela Mbeya, ensuring fair trade practices. This not only empowers farmers but also allows us to trace the origin of each bean, guaranteeing the finest quality of our Tanzania Chocolate from the very beginning.

We also source from Kokoa Kamili, a company based in Mbingu village, kilombero in Morogoro region Tanzania. Kokoa Kamili shares our commitment to ethical sourcing and works directly with a network of smallholder farmers, promoting sustainable practices and maximizing returns for these dedicated growers. By sourcing from Kokoa Kamili, we gain access to an even wider range of exceptional Tanzania cocoa beans, further enriching the flavor profile of our chocolates.

Sorting and Cleaning

Once the cocoa beans are acquired, they are carefully sorted and cleaned to remove any debris or foreign particles. This ensures that only the best quality beans are used in the chocolate-making process.

Roasting

Once the precious beans arrive at our factory, skilled roasters take center stage. They meticulously roast the cocoa beans, a process that unlocks their hidden potential. As the beans are gently roasted, their aroma intensifies, and a symphony of rich cocoa notes starts to emerge.

Cracking & Winnowing

Cocoa Beans Tanzania Cracking and Winnowing

After roasting, the beans become brittle and ready to be cracked open. This process separates the coveted cocoa nibs, the heart of the chocolate, from the outer shell. Winnowing, a delicate dance with air currents, removes the unwanted shell fragments, leaving behind the pure cocoa nibs ready for the next stage.

Grinding

The winnowed cocoa nibs are then finely ground into a thick paste called cocoa mass. This luxurious paste holds the essence of the cocoa bean, a potent blend of cocoa butter and cocoa solids, waiting to be transformed. Here, additional ingredients like sugar, and sometimes milk powder are carefully incorporated into the cocoa mass. The specific ingredients and their ratios determine the final chocolate type – dark, milk, or white chocolate. This delicate mixing process creates the unique flavor profile that defines each Munny Chocolate bar.

Refinement / Conching

Refining Tanzania Chocolate

The cocoa mass then undergoes a crucial stage known as conching. Traditionally, large conch shells were used for this process. Today, specialized machines like Stone grinders and Ball mills replicate the gentle rolling motion. Conching refines the texture, eliminates bitterness, and develops the chocolate’s full flavor profile. Here at Munny Chocolate, we take pride in extended conching times for upto 72 hours, resulting in a smoother, more luxurious chocolate experience.

Tampering

Tampering is a temperature-controlled process that transforms the smooth chocolate mixture into a stable state perfect for molding. This crucial step ensures the final chocolate bar has a beautiful shine, a satisfying snap, and a long shelf life.

Molding

The tempered chocolate is then poured into carefully designed molds. These molds shape the chocolate into the familiar bars or delightful shapes we all know and love.

Cooling and Setting

The molded chocolates are allowed to cool and set at room temperature or in a controlled environment. This process solidifies the chocolate and gives it its final shape and texture.

Packaging

Finally, the molded chocolate is carefully wrapped and packaged, ready to embark on its journey to chocolate lovers like you. Here at Munny Chocolate, we use 90% sustainable and eco-friendly packaging in all of our packaging, chocolate bars are packed in a cardboard paper and spreads are packed in glass jars reflecting our commitment to responsible practices throughout the entire process.

A Taste of Tanzania, Shared

And there you have it! From the sun-drenched fields of Tanzania to the passionate hands of our chocolatiers, each Munny Chocolate bar embodies this incredible odyssey. With every bite, you experience the rich heritage of Tanzanian cocoa, the dedication of our people, and the unique flavors born from this vibrant land.

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