We meticulously control the quality cocoa source, fermentation and roasting methods, which are the most important processes that determine the character of chocolate. The details in these processes directly affect the flavor, aroma and texture of the chocolate. As Affresco, we ensure that the chocolate is at its best by carefully following these processes.
Quality Cocoa Source
The quality of chocolate depends largely on the quality of the cocoa beans used. Therefore, the selection of quality cocoa sources is a critical step in chocolate production. At Affresco, we source our cocoa beans from farms that are produced using sustainable and ethical methods. This aims to improve the living standards of farmers as well as being environmentally responsible. Managing cocoa farms with good agricultural practices helps maintain the balance of the ecosystem.
Cocoa beans come from trees that grow in specific climates, and each farm offers its own unique soil and climate characteristics, which affect the flavor profiles of the beans. Affresco places great importance on selecting these farms to provide the best cocoa beans. Cocoa trees grown in high altitude areas have less risk of disease and develop more intense flavors. The harvesting process must be carried out carefully, as ripeness directly affects the flavor and quality of the beans. The ripe cocoa fruits are hand-picked and transported to the processing plant without damage. We monitor this process together with our cocoa suppliers. The collected cocoa beans are subjected to a quality control process, and only the highest quality beans are selected for use in chocolate production. This process guarantees the unique flavor profiles and aromas of the chocolate.
Fermentation Process
Cocoa beans are fermented in the first stage of the processing process. This stage allows the natural flavors of the beans to be released. We take care to ensure that fermentation is carried out for the right time and conditions. This process ensures that the chocolate offers a rich taste experience and contributes to the emergence of the aromas of the cocoa beans.
Roasting Method
After fermentation, cocoa beans are roasted. Roasting is one of the most important stages that determine the flavor profile of chocolate. We ensure that each bean is roasted expertly. Master roasters experiment with different temperatures and times to obtain the most suitable profile. This stage increases the characteristic depth of the chocolate, allowing its natural flavors to become more pronounced.
Meticulousness in the Production Process
Affresco is meticulous about the selection and proportion of each ingredient used in chocolate production. This meticulousness allows the character of the cocoa bean, the main ingredient of chocolate, to be highlighted, while also allowing the other ingredients to be blended in a balanced way.
Before the production process begins, the quality of each ingredient is meticulously assessed. Additives such as sugar, milk, vanilla are selected as the best options to contribute to the chocolate’s flavor profile. At this stage, we have a deep understanding of how each ingredient will interact with the cocoa; this determines the final taste and aroma of the chocolate.
During the mixing stage, all ingredients are carefully measured and combined. This is a critical step to achieve a uniform consistency and taste. During the process, taste tests are performed continuously to ensure that the ingredients work together harmoniously. This ensures that each piece of chocolate is designed to meet the highest standards.
Finally, we are meticulous about the maturation process of the chocolate. During this stage, the flavor and aroma profile of the chocolate develops. At Affresco, we carefully monitor this process to ensure that each piece of chocolate offers a unique experience. By preserving the integrity of the chocolate, we highlight the character of the main ingredient while ensuring that the other ingredients are in harmony.