Bean to Bar Chocolate Making

Craft your own Chocolate with us

York Cocoa Works is an open chocolate manufactory where we are passionate about sharing the full chocolate making journey with fellow chocolate lovers.

Our mission is driven by a love of chocolate and cocoa and a passion to make better chocolate by openly exploring the making process, moving our production towards more sustainable sourcing, and crafting better chocolate.

Our bean-to-bar method is an artisanal process that celebrates transparency, impact, and outstanding flavour. Chocolate Making is a complex and transformative journey that develops raw cocoa beans into the finished chocolate product.

Check out our guidance notes below to support your ongoing chocolate making, for a more in-depth exploration we advise joining us on one of our hands-on Masterclasses or Learning programs.

The Chocolate Making Process

GROWING COCOACocoa trees grow in tropical environments underneath the main canopy of the Rainforest so they can enjoy the right balance of sunshine, shade and rainfall.

HARVESTING COCOARipe cocoa pods are carefully cut from the trees by hand. The pods are cracked open, and the beans, surrounded by juicy, sweet white pulp, are scooped out.

FERMENTATIONBeans and pulp are heaped in wooden boxes for 5-8 days. Heat and bacteria break down the pulp, killing the bean and developing crucial chocolate flavour precursors.

DRYING COCOAFermented beans are spread thinly, often under the sun, for up to two weeks. This stops fermentation, reduces moisture, and preserves the developed flavour.

ROASTING COCOABeans are heated in ovens to sterilise them and dramatically deepen the flavour profile, converting flavour precursors into the aroma we recognise as chocolate.

WINNOWINGRoasted cocoa beans are cracked, and the winnowing machine separates the light, brittle outer husk (shell) from the heavy, inner pieces known as cocoa nibs.

GRINDING AND REFININGThe cocoa nibs are ground continuously, causing the natural cocoa butter to melt and create a smooth, thick liquid paste called cocoa liquor or mass.

MIXINGCocoa liquor is combined with other ingredients like sugar, extra cocoa butter, and sometimes milk powder. This creates the initial chocolate formula.

CONCHINGThe chocolate is stirred and heated for hours in the conching process. This refines the texture, removes volatile acids, and improves the melt and final flavour profile.

TEMPERINGThe finished liquid chocolate is precisely heated, cooled, and reheated to stabilise the cocoa butter crystals, resulting in a shiny look and a perfect snap.

MOULDINGPerfectly tempered chocolate is poured into moulds, vibrated to eliminate air bubbles, and allowed to cool and solidify into the beautiful finished bars

PACKAGINGOur chocolate is packed in bio-degradable, air-tight packets to protect flavour of the chocolate from picking up other flavours and being as sustainable as possible.

ESSENTIAL CHOCOLATE MAKING EQUIPMENT

Making chocolate at home is a delicious hobby to take up, here are some guidance notes to help you continue your journey.

Oven or Air-fryer (with a Rotisserie Basket) for roasting
Baking Trays
Melangeur (grinding machine)
Hairdryer
Scrapers, Spoons, and Bowls
Marble slab for tempering (optional)
Chocolate Moulds (optional)

SUGGESTED INGREDIENTS

Cocoa Beans or Cocoa Nibs
Cocoa Butter (needed for recipes below 70% cocoa solids)
Sugar (preferably crystallized or powdered form)
Milk Powder (Oat Milk Powder, Almond Flour, Coconut Milk Powder work well)
Other ingredients: roasted coffee beans, ground nuts or seeds, freeze-dried fruit or beetroot.

CHOCOLATE RECIPE SUGGESTIONS

Some of our favourite chocolate recipe suggestions for you to try

45% MILK CHOCOLATE

55% DARK MILK CHOCOLATE

65% DARK CHOCOLATE

75% DARK CHOCOLATE

SOME CRITICAL CONSIDERATIONS

Keep Notes: Since chocolate making takes an extended period, always make notes so you don't forget what you've done. Find our Recipe Template HERE
Finished Fat Content: Your finished chocolate will need to have at least 30% fat, usually from the Cocoa Butter.
Refining Fat Content: While in the melangeur, aim for between 22% – 24% fat in your mixture to keep the wheels moving, otherwise the dry ingredients will struggle to refine.
Keep Tasting: Train your palate to learn the flavour transformation in the making process by tasting your chocolate at every stage of the recipe.
Patience: Every great development in chocolate has happened because someone made a mistake—so keep experimenting, but remember chocolate needs a lot of patience.