Chocolate Making Process

We have a story to tell you, while we are at it, here are a couple of things you should know. Firstly, at Bon Fiction, we believe in making lasting first impressions full of goodness during the first bite. Shattering the bitterness of dark chocolate, Bon Fiction is here to take your palette on a sensory ride with pure chocolate sourced from within the iconic soils of Godavari region of India.

The culturing process is well crafted in the most sustainable manner while maintaining an ethical relationship with the farmers cultivating cocoa. Every bean undergoing the farm to bar procedure undergoes the following stages.

Our Process

GROWING

Our cacao is grown in the Godavari region under the natural shade of coconut trees. The local climate, soil and growing conditions shape the unique character of our cacao.

HARVESTING

Ripe cacao pods are carefully harvested by hand at the right stage of maturity, ensuring only properly developed beans are selected.

FERMENTATION & DRYING

Fresh cacao beans are fermented in controlled batches to develop their flavour and aroma. They are then slowly dried to reduce moisture while preserving the flavours created during fermentation.

STORAGE

Once dried, the beans are stored in clean, safe and controlled conditions, protecting them from moisture, contamination and deterioration until they are ready for production.

ROASTING & WINNOWING

The cacao beans are carefully roasted to develop their natural flavour and aroma. They are then cracked and winnowed to remove the outer shells, leaving behind clean cacao nibs.

REFINING & CONCHING

The cacao nibs are refined with carefully selected ingredients until smooth. Conching further develops the chocolate's flavour, texture and mouthfeel.

TEMPERING & MOULDING

The finished chocolate is carefully tempered to create the right cocoa butter crystal structure, giving it a smooth finish, clean snap and stable texture. It is then moulded into its final form.