[et_pb_section fb_built=”1″ inner_shadow=”on” _builder_version=”4.6.5″ background_color=”rgba(0,0,0,0.23)” background_color_gradient_direction=”90deg” background_image=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2019\/07\/bz_bar_2_cr_Custom__91339.1562800055.1280.1280.jpg” background_blend=”overlay” custom_padding=”0px|0px|54px|0px”][et_pb_row use_custom_gutter=”on” gutter_width=”2″ custom_padding_last_edited=”on|phone” module_class=” et_pb_row_fullwidth” _builder_version=”3.25″ width=”94%” width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” max_width=”94%” max_width_tablet=”80%” max_width_phone=”” max_width_last_edited=”on|desktop” custom_padding=”300px||0px|” custom_padding_tablet=”|||” custom_padding_phone=”260px|||” make_fullwidth=”on”][et_pb_column type=”4_4″ _builder_version=”3.25″ background_position=”top_left” custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Global Header Title” _builder_version=”4.6.5″ header_text_align=”center” header_text_color=”#ffffff” saved_tabs=”all”]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.7.2″ hover_enabled=”0″ module_id=”sorting” sticky_enabled=”0″][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.6.6″ custom_css_main_element=”align-items: center;” make_fullwidth=”on”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ custom_padding=”0px||0px|” animation_style=”slide” animation_direction=”left” custom_padding__hover=”|||” custom_css_main_element_last_edited=”on|phone” custom_css_main_element_phone=”order: 2;”][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2020\/10\/hand-sorting-at-factory-min.jpg” title_text=”hand sorting at factory min” _builder_version=”4.6.5″ _module_preset=”default” sticky=”on”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ custom_padding=”|||” animation_style=”slide” animation_direction=”right” custom_css_main_element=”order: 1;” custom_padding__hover=”|||”][et_pb_text admin_label=”Section Title Light Global” _builder_version=”4.6.5″ _module_preset=”25d8d728-ed2c-42c9-a9ea-a36893e6859c” custom_padding_tablet=”” custom_padding_phone=”||||false|false” custom_padding_last_edited=”on|phone” saved_tabs=”all”]<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Global Body Text Light” _builder_version=”4.6.5″ _module_preset=”25d8d728-ed2c-42c9-a9ea-a36893e6859c” saved_tabs=”all”]T<\/span>he first step we take after receiving the bags of dried cacao from the farms is to verify the quality of the beans.\u00a0 We ensure that the beans have been fermented and dried properly by performing a random cut test of at least 50 beans from each of the bags.\u00a0 The second step, sorting, ensures that the lot is free from pod placenta or any flat or broken beans that may have slipped through the first hand sorting stage at the depot or cracked during transportation.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.7.2″ hover_enabled=”0″ module_id=”roasting” sticky_enabled=”0″][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.6.6″ _module_preset=”default” custom_css_main_element=”display: flex;||flex-wrap: wrap;||align-items: center;”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default” animation_style=”slide” animation_direction=”left” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”order: 2;”][et_pb_text admin_label=”Section Title Dark Global” _builder_version=”4.6.5″ _module_preset=”25d8d728-ed2c-42c9-a9ea-a36893e6859c” saved_tabs=”all”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Global Body Text Dark” _builder_version=”4.6.5″ _module_preset=”25d8d728-ed2c-42c9-a9ea-a36893e6859c” saved_tabs=”all”]E<\/span>very cacao bean is different. When we receive a bag of beans from a new farm we start by roasting small test batches. This is done to determine how long and at what temperature provides the best roast profile for that particular bean. There are many reasons for roasting. One of the reasons is to develop flavor. Another reason is to sanitize the bean. [\/et_pb_text][et_pb_text admin_label=”Global Body Text Light” _builder_version=”4.6.5″ saved_tabs=”all”]I<\/span>n this stage we do exactly as the name says; we crack the bean.\u00a0 Arms inside our FBM cracking machine crack the shell and break beans into nibs.\u00a0 The nibs and shell are separated through a series of fans and ducting blowing the lighter shell to one compartment while the heavier nibs go on to the pre-grinding stage.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.7.2″ hover_enabled=”0″ module_id=”pre-grind” sticky_enabled=”0″][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.6.6″ custom_css_main_element=”display: flex;||align-items: center;||flex-wrap: wrap;” make_fullwidth=”on”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ background_position=”top_left” custom_padding=”|||” animation_style=”slide” animation_direction=”left” custom_padding__hover=”|||” custom_css_main_element_last_edited=”on|desktop” custom_css_main_element_tablet=”order: 2;”][et_pb_text admin_label=”Section Title Dark Global” _builder_version=”3.27.4″ saved_tabs=”all”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Global Body Text Dark” _builder_version=”4.6.5″ _module_preset=”25d8d728-ed2c-42c9-a9ea-a36893e6859c” saved_tabs=”all”]T<\/span>he pre-grinding step is the first time where it looks like we are making chocolate.\u00a0 The machine has a hopper that we fill with roasted nibs.\u00a0 The nibs run through the grinding head where very coarse chocolate liquor comes out the bottom.\u00a0 Think of chunky peanut butter at the end of this stage! \u00a0<\/p>\n The liquor is soft and reduces the workload of our FBM Rumbo that handles the refining and conching, the next step of the chocolate making process.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ custom_padding=”|||” animation_style=”slide” animation_direction=”right” custom_padding__hover=”|||” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”order: 1;”][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2017\/08\/pre-grind.jpg” _builder_version=”3.23″ sticky=”on”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.7.2″ hover_enabled=”0″ module_id=”butter-press” sticky_enabled=”0″][et_pb_row column_structure=”1_2,1_2″ module_class=”flex flex-wrap align-center” _builder_version=”4.6.6″ _module_preset=”default”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default” animation_style=”slide” animation_direction=”left”][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2020\/10\/cacao-butter-press-min.png” alt=”Cacao butter press at Mahogany Chocolate” title_text=”cacao butter press min” _builder_version=”4.6.5″ _module_preset=”default”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default” animation_style=”slide” animation_direction=”right”][et_pb_text admin_label=”Section Title Light Global” _builder_version=”3.27.4″ saved_tabs=”all”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Global Body Text Light” _builder_version=”4.6.5″ saved_tabs=”all”]The chocolate liquor, formerly cocoa nibs, consists of two ingredients naturally. It contains cocoa butter and cocoa solids that are also known as cocoa powder.\u00a0 The cocoa butter press is a 25-ton press that cocoa liquor is poured into.\u00a0 When the force from the press is applied to the liquor the fat known as cocoa butter is pressed out.\u00a0 What remains at the end of cycle is a bucket or two of cocoa butter and a hard, brown, large hockey puck looking product known as the \u201ccake\u201d.\u00a0 This cake can then be run through the Pre-Grinder to break it up and turn it back into cocoa powder. [\/et_pb_text][et_pb_text admin_label=”Global Body Text Dark” _builder_version=”4.6.5″ _module_preset=”25d8d728-ed2c-42c9-a9ea-a36893e6859c” saved_tabs=”all”]T<\/span>he m\u00e9langer is sometimes referred to as a chocolate refiner.\u00a0 At this stage we take the chocolate liquor from the pre-grinder and refine it further.\u00a0 Sugar, extra cocoa butter and desired flavors are added at this stage. The particles of sugar and cacao are broken down as the heavy granite wheels grind the chocolate against the granite floor of the m\u00e9langer bowl.\u00a0 The chocolate becomes chocolate in the m\u00e9langer!<\/p>\n In the Melnger the liquor will turn into fine paste within 24 hours.\u00a0 If it remains in the Melanger after this stage the chocolate then enters the conching process.\u00a0 At our factory we use an FBM Rumbo for large batch and small premier grinders to do smaller or test batches.<\/p>\n To continue the conching process we use our Kleego (conch).\u00a0 The objective of the conching is to remove any volatile aromatics.\u00a0\u00a0 Through heating and stirring, the chocolate maker can remove or leave flavors in the chocolate.\u00a0 In this stage we also want to ensure that every molecule is covered in fat and the stirring arms that rotate in opposing directions assure that this is achieved.\u00a0 Once the desired flavor and consistency is achieved this stage is completed.\u00a0 This can take hours or a few short minutes depending on the desired flavor profile.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ background_enable_image=”off” custom_padding=”|||” animation_style=”slide” animation_direction=”right” custom_padding__hover=”|||” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”order: 1;”][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2017\/09\/refine2.jpeg” title_text=”refine2″ _builder_version=”4.6.5″ _module_preset=”default”][\/et_pb_image][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2020\/10\/refiners.png” alt=”Mahogany Chocolate Factory in Punta Gorda, Belize” title_text=”refiners” _builder_version=”4.6.6″ _module_preset=”default”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.7.2″ hover_enabled=”0″ module_id=”tempering” sticky_enabled=”0″][et_pb_row column_structure=”1_2,1_2″ module_class=”flex flex-wrap align-center” _builder_version=”4.6.6″ _module_preset=”default”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default” animation_style=”slide” animation_direction=”left”][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2017\/08\/tempering.jpg” _builder_version=”3.23″ sticky=”on”][\/et_pb_image][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2017\/08\/IMG_7615-Custom.jpg” _builder_version=”3.23″ sticky=”on”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default” animation_style=”slide” animation_direction=”right”][et_pb_text admin_label=”Section Title Dark Global” _builder_version=”3.27.4″ saved_tabs=”all”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Global Body Text Dark” _builder_version=”4.6.5″ _module_preset=”25d8d728-ed2c-42c9-a9ea-a36893e6859c” saved_tabs=”all”]T<\/span>he purpose of this step is to separate and rebuild the sugar crystal.\u00a0 This is done by warming and cooling the chocolate.\u00a0 This sounds counter intuitive but chocolate has five crystal structures that can form.\u00a0 We are looking for only one, the beta #5 crystal.\u00a0 Through a cycle of heating and cooling then rewarming we will build this crystal structure in the chocolate.\u00a0 When done correctly the chocolate will have a pleasant mouth feel, it will have the desired snap when we break a piece off and it will contract as it cools making it easy to remove from the mould. Once tempering is done the chocolate is ready to mould.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.7.2″ hover_enabled=”0″ module_id=”moulding-packaging” sticky_enabled=”0″][et_pb_row column_structure=”1_2,1_2″ module_class=”flex flex-wrap align-center” _builder_version=”4.6.6″ custom_padding=”0%||5%|”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ background_position=”top_left” custom_padding=”|||” animation_style=”slide” animation_direction=”left” custom_padding__hover=”|||” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”order: 2;”][et_pb_text admin_label=”Section Title Light Global” _builder_version=”3.27.4″ saved_tabs=”all”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Global Body Text Light” _builder_version=”4.6.5″ saved_tabs=”all”]T<\/span>empered chocolate is poured into our polycarbonate moulds.\u00a0\u00a0 When making solid chocolate bars we place the mould on the vibrating table to remove any air bubbles from the chocolate.\u00a0 Then we place the bar moulds into the cooler to set.\u00a0 Once the chocolate is formed and separated from the mould, usually after 20 to 25 minutes, the chocolate is then ready for packaging.<\/p>\n If we are making bonbons we put chocolate into the mold then place the mold on the vibrating table to remove the air bubbles.\u00a0 Next we pour the chocolate out of the moulds leaving a thin layer of chocolate in the mold cavities.\u00a0 Once the chocolate is set in the mold cavities we pipe in chocolate ganache or the desired fillings then close the mold with more chocolate before placing it back in the cooler.\u00a0 When the chocolate is fully set we pop the bonbons out of their moulds and then move on to packaging.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ background_position=”top_left” custom_padding=”|||” animation_style=”slide” animation_direction=”right” custom_padding__hover=”|||” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”order: 1;”][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2020\/10\/MC-chocolate-bar-molds.jpg” title_text=”MC chocolate bar molds” _builder_version=”4.6.6″ _module_preset=”default”][\/et_pb_image][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2020\/10\/belizean-bar-packaging-min.jpg” title_text=”belizean bar packaging min” _builder_version=”4.6.5″ _module_preset=”default”][\/et_pb_image][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2020\/10\/MC-Website-Banners-min.jpg” alt=”Mahogany Chocolate Bean To Bar Chocolate Bars” title_text=”MC Website Banners min” _builder_version=”4.6.6″ _module_preset=”default”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″][et_pb_row _builder_version=”4.6.5″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_cta title=”Ready to taste?” button_url=”https:\/\/mahoganychocolate.com\/shop\/” button_text=”Click Here To Buy Online” _builder_version=”4.6.5″ header_font=”Roboto Light||||” header_text_color=”#38230a” body_font=”Raleway Light||||” body_text_color=”#faf0e6″ body_font_size=”20″ background_color=”#d8a200″ use_background_color_gradient=”on” background_color_gradient_start=”#d8a200″ background_color_gradient_direction=”148deg” custom_button=”on” button_text_color=”#38230a” button_bg_color=”#95e06c” button_border_width=”4″ button_border_color=”#95e06c” button_border_radius=”6″ button_icon_color=”#38230a” custom_margin=”50px|||” button_text_size__hover_enabled=”off” button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_text_color__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_border_width__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_border_color__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_border_radius__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_letter_spacing__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”off” button_two_letter_spacing__hover_enabled=”off” button_bg_color__hover_enabled=”off” button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”][\/et_pb_cta][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Creating Authentic Belizean ChocolateHand SortingT<\/span>he first step we take after receiving the bags of dried cacao from the farms is to verify the quality of the beans.\u00a0 We ensure that the beans have been fermented and dried properly by performing a random cut test of at least 50 beans from each of the bags.\u00a0 The […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-152","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mahoganychocolate.com\/fr\/wp-json\/wp\/v2\/pages\/152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mahoganychocolate.com\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mahoganychocolate.com\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mahoganychocolate.com\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/mahoganychocolate.com\/fr\/wp-json\/wp\/v2\/comments?post=152"}],"version-history":[{"count":3,"href":"https:\/\/mahoganychocolate.com\/fr\/wp-json\/wp\/v2\/pages\/152\/revisions"}],"predecessor-version":[{"id":51678,"href":"https:\/\/mahoganychocolate.com\/fr\/wp-json\/wp\/v2\/pages\/152\/revisions\/51678"}],"wp:attachment":[{"href":"https:\/\/mahoganychocolate.com\/fr\/wp-json\/wp\/v2\/media?parent=152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Roasting<\/h1>\n
\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ _module_preset=”default” animation_style=”slide” animation_direction=”right” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”order: 1;”][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2017\/08\/roasting.jpg” force_fullwidth=”on” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.6.5″ _module_preset=”e5743174-f3a0-4ebc-87f2-29e156ab3c30″ animation_style=”slide” animation_direction=”left” animation_duration=”500ms” animation_intensity_slide=”10%” sticky=”on”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.7.2″ hover_enabled=”0″ module_id=”crack-winnow” sticky_enabled=”0″][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.6.6″ custom_css_main_element=”align-items: center;” make_fullwidth=”on”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ background_position=”top_left” custom_padding=”|||” animation_style=”slide” animation_direction=”left” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/mahoganychocolate.com\/wp-content\/uploads\/2020\/10\/cacao-winnowing-min.png” alt=”Cacao winnowing at Mahogany Chocolate” title_text=”cacao winnowing min” _builder_version=”4.6.5″ _module_preset=”default”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.6.6″ background_position=”top_left” custom_padding=”|||” animation_style=”slide” animation_direction=”right” custom_padding__hover=”|||”][et_pb_text admin_label=”Section Title Light Global” _builder_version=”4.6.5″ _module_preset=”25d8d728-ed2c-42c9-a9ea-a36893e6859c” saved_tabs=”all”]<\/p>\nCrack and Winnow<\/h1>\n
Pre-Grind<\/h1>\n
Butter Press<\/h1>\n
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.7.2″ hover_enabled=”0″ module_id=”refining-conch” sticky_enabled=”0″][et_pb_row column_structure=”1_2,1_2″ module_class=”flex flex-wrap align-center ” _builder_version=”4.6.6″ make_fullwidth=”on”][et_pb_column type=”1_2″ _builder_version=”4.6.6″ custom_padding=”|||” animation_style=”slide” animation_direction=”left” custom_padding__hover=”|||” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_tablet=”order: 2;”][et_pb_text admin_label=”Section Title Dark Global” _builder_version=”3.27.4″ saved_tabs=”all”]<\/p>\nRefining & Conch<\/h1>\n
Tempering<\/h1>\n
Moulding and Packaging<\/h1>\n