The fruits of cocoa trees (cocoa pods) grown in tropical climates are collected by hand and the beans inside are removed.

The collected cocoa beans are fermented in wooden vats covered with banana leaves for 5–7 days. The aromas begin to develop during this stage.

Once fermentation is complete, the beans are dried under the sun for 4–8 days to achieve the ideal humidity level.

The dried beans are carefully bagged and sent by ship to our Ortaköy workshop in Istanbul.

The beans arriving at our workshop are tasted and tested. Any imperfections are eliminated, leaving only the highest quality beans.

It's roasted at temperatures specifically determined by the flavor profile. The aromas reach their peak at this stage.

Roasted cocoa beans are broken into small pieces. The inner cocoa nibs are separated for chocolate; the shells are processed into cocoa tea.

Cocoa nibs and sugar are ground in a stone mill for 72 hours, resulting in a smooth, glossy and dense chocolate mass.

The chocolate blocks are rested, then tempered at ideal temperatures to form them. The famous "clunk" sound is the result of this step.

Each tablet is packaged in special sealed packaging to preserve freshness and aroma, and is presented to chocolate lovers.