Tempering Chocolate

A 12-page bean-to-bar walkthrough by Gregory Owen. Covers cacao tree biology, pod harvesting, fermentation, drying, roasting, winnowing, grinding, conching, and tempering with photographs at each stage.

Gregory Owen

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