HOW DOES A COCOA BEAN TURN INTO PERARU CHOCOLATE?

The story of real chocolate begins here.

"Bean to Bar" chocolate isn't just a production method; it's an expression of respect, care, and artistry for chocolate. At Peraru Chocolate, these unique chocolates, handcrafted in our own workshop from the cocoa bean onward, convey quality and character at every stage. So, how does a cocoa bean become a Peraru chocolate? Let's embark on this unique journey, step by step.

1. Selecting Cocoa Beans

It all begins with the fruit of the cocoa tree, grown in tropical climates. Peraru selects premium beans from around the world with unique flavor profiles. We taste, analyze, and select only those beans that excite us.

2. Harvesting and Fermentation

The ripe cocoa fruits are harvested by hand. The pods are opened, the white pulp-covered beans are separated, and the beans are fermented in wooden crates for 5-7 days. This is the stage where the flavor develops.

3. Drying

The fermented beans are dried in the sun to reduce the moisture content to 6-8%. The stability increases and the flavors develop.

4. Journey and Arrival at the Workshop

The beans arrive at our workshop in Ortaköy, Istanbul, by ship and land. Here, a new journey begins.

5. Sorting and Tasting

Defective, under-fermented, or cracked beans are removed. The remaining beans are taste-tested.

6. Roasting

The character of the beans emerges during roasting. We develop a unique profile for each origin. Nothing too much, nothing too little: just the right amount.

7. Breaking and Separating

The roasted beans are cracked, the cocoa nibs inside are separated. The shells are processed separately: Cocoa tea.

8. Adding Melange and Sugar

Cocoa nibs and sugar are ground in a stone mill (melangerie) for up to 72 hours. During this stage, a dense, fluid, and smooth structure is formed.

9. Maturation and Tempering

The chocolate is aged in blocks for 2-4 weeks. It is then tempered until it reaches a shiny, cracking form that produces the famous "crack" sound when broken.

10. Packaging and Presentation

Each Peraru chocolate is kept fresh in its sealed packaging, preserving its true flavour until the last moment.

The Heart of the Bean to Bar Philosophy

At Peraru Chocolate, we believe that chocolate isn't just a taste; it's a journey, a labor of love, a story. With our Bean to Bar chocolate range, we offer you not just a taste, but an experience.