By Michael Laiskonis—Creative Director
It may sound obvious, but the first step in the chocolate making process is bean selection. No two beans are alike, each offering distinctive flavor characteristics impacted by genetics, origin, farming and post-harvest handling—before they ever arrive at a chocolate production facility. Of course, individual chocolate makers are presented with numerous opportunities to imprint their personal stamp on the finished product during the chocolate making process, but to create an exceptional product, the best strategy is often to highlight the inherent qualities of the raw bean itself.
Read on to learn how bean selection influences the chocolate making process.