Dahlia Chocolate's Bean-to-Bar Process: Celebrating the Flavors of Philippine Cacao

 

Dahlia Chocolate's Bean-to-Bar Process: Celebrating the Flavors of Organic Philippine Cacao

At Dahlia Chocolates, we take pride in creating chocolate from scratch, using organic cacao beans sourced from dedicated farms across the Philippines. Our bean-to-bar process celebrates the unique flavors of each cacao batch, offering a one-of-a-kind chocolate experience. We’re passionate about working with small, sustainable cacao farmers, ensuring that each bar highlights the diverse and rich flavor profiles of the regions where the beans are grown.

The Journey from Bean to Bar

Our commitment to quality begins with sourcing the best organic cacao beans. The Philippines’ diverse regions, from Cebu’s tropical landscapes to Davao's rich soils, produce beans with distinct flavor profiles. Whether it’s fruity, floral notes from Davao or earthy, bold flavors from Cebu, each region’s beans contribute something special to our chocolates.

Here’s an overview of how we transform these beans into the fine chocolate we’re known for:

1. Sourcing Organic Cacao Beans

We work closely with cacao farmers in various regions of the Philippines, ensuring that the cacao is grown and harvested sustainably. The climate and soil in each region shape the flavor of the cacao, which is why we embrace the variety. From the coastal areas of Mindanao and Visayas to the highlands of Luzon, each batch of beans is carefully selected to highlight its unique flavor.

2. Roasting: Enhancing Unique Flavors

Roasting the cacao beans is crucial in unlocking their rich flavors. Each batch is roasted separately at precise temperatures and times, tailored to the specific characteristics of the beans. This helps preserve the beans’ distinct flavor profiles, whether it’s fruity, nutty, or earthy notes. Our goal is to bring out the best in each batch, celebrating the natural flavors of the beans.

3. Cracking, Winnowing, and Grinding

After roasting, we crack open the beans and separate the nibs from the husks. The nibs are then ground into a paste known as chocolate liquor, which is the foundation of all our chocolates. This step is where the cacao’s oils are released, creating the deep, rich flavor that is the hallmark of our chocolate.

Each region’s cacao imparts subtle differences to the chocolate liquor. Some batches might have hints of citrus, while others have deep cocoa notes. We embrace these variations, allowing the natural flavor of the beans to shine through.

4. Conching: Refining Texture and Flavor

Next, the chocolate liquor undergoes conching, a process that involves mixing and aerating the chocolate to reduce bitterness and refine its texture. Conching also enhances the flavor, allowing it to evolve and develop more complex, smooth notes. This step helps us achieve the perfect balance between texture and flavor, ensuring every bar is velvety smooth with a rich taste.

Since we use organic cacao beans from different regions, the flavors continue to develop during this stage, giving each batch a distinct profile.

5. Tempering: Creating the Perfect Finish

Tempering is the final step before molding the chocolate into bars. It involves carefully cooling and warming the chocolate to the right temperature to ensure the cacao butter crystallizes properly. Proper tempering gives the chocolate a glossy finish, a smooth texture, and that satisfying snap when broken.

Tempering also preserves the flavors we’ve carefully developed throughout the process, ensuring that every bite of our chocolate is a balanced and complex experience.

6. Molding and Packaging: The Final Touch

Once tempered, the chocolate is poured into molds and allowed to cool. We then package each bar carefully to preserve freshness and protect the chocolate. Our packaging is designed to reflect the craftsmanship behind each bar and our commitment to sustainability, using eco-friendly materials that respect the environment and the communities that grow our cacao.

Why We Love Using Organic Philippine Cacao

Dahlia Chocolates stands out for its dedication to using organic cacao beans sourced from various regions across the Philippines. Each region’s unique climate and soil produce beans with distinct flavors, and we celebrate those differences in every batch. Whether it’s bright, fruity notes from Davao or rich, earthy undertones from Cebu, our chocolates showcase the best of what Philippine cacao has to offer.

We believe that chocolate is more than just a treat—it’s an experience. Our bean-to-bar process lets us share the story of the Philippines’ cacao, one bar at a time, allowing our customers to taste the unique flavors that emerge from the country’s diverse cacao-growing regions.

Conclusion: Crafting Chocolate with Care

At Dahlia Chocolates, our bean-to-bar process is about more than just making chocolate; it’s about crafting an experience. From sourcing and roasting to conching and tempering, we ensure every batch reflects the unique flavors of the cacao beans and the dedication behind them.

We invite you to experience the difference that comes from using organic, regionally sourced cacao in every bite. With every bar, you’re tasting the heart of the Philippines, where passion, sustainability, and craftsmanship come together to create something truly extraordinary.