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.


    Every pod is sustainably harvested, naturally ripened from the cacao plantation and rested before extracting the wet cacao beans for the fermentation process where the white pulp is scooped out.


    The wet cacao beans and its sugary pulp are fermented to reduce the acidity and bitterness enabling the developed of intense chocolate flavours. This helps in developing the flavour of the cacao beans


    The fermented cacao beans are slow dried to remove as much moisture as possible to ensure long term hygiene and avoiding mold.


    Each batch of cacao beans is roasted to develop their natural flavours. A good roast profile is essential for chocolate to attain its best flavour.


    The roasted beans are cracked open and the outer husk is removed to obtain the cacao nibs, which are used in making chocolate.


    The cacao nibs are ground in the melanger to release natural cacao butter and blended with other ingredients to give cacao paste. This is ground to a fine silky smooth consistency.


    The ‘Snap’ is brought to the shiny chocolate by heating and cooling the chocolate to perfectly crystallise the cacao butter in the chocolate.


    The tempered chocolate is then poured into moulds and cooled to create Chocolate bars. Each bar is flow wrapped and packed into mono cartons to give you the most indulgent chocolate bar experience.