How sugarfina chocolate is made
the xoxo dark chocolate bar with baby champagne bears is made by jean-marie auboine.
Here, jean-marie and his team meticulously make chocolate by hand.
THEIR COCOA BEANS HAVE BEEN SOURCED FROM ALL OVER THE WORLD TO CREATE A UNIQUE FLAVOR.
The husk must be removed before the beans can be ground up into chocolate. the winnower can remove the husks while cutting the chocolate.
Time to get grinding!
the melanger, used since the 1950's, uses repetitive pressure and heat to grind the chocolate.
over the course of several hours, the melanger continually turns the chocolate and melted cocoa butter is added.
next, the chocolate is placed into a melting tank to ensure a smooth texture.
chocolate is poured into molds and shaken to ensure there are no air bubbles.
Sugarfina signature baby champagne bears are added by hand.
one by one, the chocolate bars are fed into the cooling compartment.
After that, the molds are flipped over.
the chocolate bars are sealed by a thin layer of plastic.
it's time for the pretty packaging!
the bars come in milk, dark, and white chocolate. go ahead, pick up a bar, spread the love!
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