How We Make Chocolate
A look inside our small-batch bean-to-bar process
Every bar of Seahorse chocolate begins with a raw cacao bean and a series of careful, hands-on steps in our small roastery in Bend, Oregon.
From sourcing to tempering, our bean-to-bar process blends craft, patience, and precision, bringing out the unique flavor of each single-origin cacao along the way.
Source
We begin with responsibly sourced single-origin cacao from small family farms and producer groups we trust, with a focus on transparency, sustainability, and long-term relationships.
Roast
Cacao beans are drum roasted on a San Franciscan coffee roaster in small batches. At Seahorse, we have deep roots in the specialty coffee industry. We bring that sensibility and expertise to our roasting approach to develop aroma and highlight each origin’s flavor.
Crack & Winnow
Roasted beans are cracked open and gently separated from their papery shells, leaving behind pure cacao nibs.
Grind & Conch
The nibs are stone-ground for days into smooth craft chocolate liquor. During this time, texture refines and flavors deepen.
Temper & Mold
The chocolate is carefully tempered and poured into molds, creating a glossy finish, clean snap, and smooth melt.
From bean to bar
crafted with care every step of the way in our Bend, Oregon roastery.