How Chocolate is Made

A two-page primer on tempering chocolate. Covers the heat-cool-reheat technique, the difference between compound and real chocolate, and exact temperature targets for dark, milk, and white chocolate.

National Science Week

A university presentation walking through how Haighs Chocolates produces bean to bar in their own factory. Covers sourcing, roasting, winnowing, milling, mixing, refining, conching, tempering, and moulding.

University of South Australia

A practical step-by-step guide for small-scale cacao growers and hobbyists. Documents how to transform raw cacao seeds into chocolate using as few as half a dozen pods, from harvest to fermentation to roasting.

University of Hawaii CTAHR

Industrial process diagrams covering the full cocoa bean to chocolate journey. Visual reference of bean receiving, cleaning, roasting, winnowing, grinding, pressing, milling, paste mixing, conching, and tempering.

Blommer Chocolate