Low and slow is the secret to the delicious and dynamic flavors of our high quality chocolate.
After the beans are roasted, the shell must be removed. We do this by cracking the bean and then feeding the nibs and shells through our winnower (designed and built by Brecht!). Winnowed nibs look like the image above.
Cacao nibs and sugar are then added to the melanger, which refines the chocolate until it is a uniform and smooth consistency. Conching then develops the flavor further.
Tempering creates the proper crystalline structure that gives chocolate its lovely sheen and that good snap.
The chocolate is then poured into molds and allowed to set.
At Lucy Meifield we hand wrap every bar with the beautiful labels you see in this image. Learn more about our labels here.