We visited the Mason & Co headquarters in Auroville to understand the process involved in getting us that perfect bar of chocolate we all love.
At the factory, we were welcomed to take a look at the bean to bar process which involves 6 steps.
The first step is the sorting of the cacao beans.
This is followed up with roasting which is a delicate process and crackling which means breaking the beans into smaller pieces.
Grinding is the next step of the process where the nibs along with cane sugar is ground together and this is left for 3-5 days in the grinder to get a rich chocolate liquor.
The chocolate liquor is then poured on a flat surface.
This is followed by tempering the chocolate by hand which gives the chocolate the shiny and glossy texture.
Once the chocolate is cooled it is wrapped and packaged for dispatch.
Voila we have a stack of chocolates ready for you.