The cacao tree yields 4 harvests per year. Our pods are harvested in Jembrana, West Bali. When ripe, the pods are cracked open, and the beans are removed.
Cacao beans are fermented 3-5 days and turned twice daily, depending on climate and recipe requirements. During fermentation, the beans' fruity flavour and aroma is developed.
Beans are dried in the sun for 3 days. During the drying process, the beans are turned 2 times a day and their temperature is closely monitored to ensure temperatures remain under 42C.
Typically, at this stage, beans are roasted to further develop cacao flavors. We skip this step to retain the health benefits and unique flavor of raw fermented cacao. It is definitely what makes our chocolate special.
Cracking & Winnowing
Beans are sorted for quality and flavour then cracked into smaller pieces called nibs. Their husks are then winnowed (separated) from the nibs through a vacuum system.
The nibs are ground into a paste called cacao liquor and mixed with cacao butter, coconut sugar, and superfood powders. The mixture is refined for 24 hours to form a silky smooth chocolate.
Our raw chocolate goes through a proprietary tempering curve, aided by pre-crystallised ‘seed’ chocolate, to make it shelf stable, give it a nice shine, and a proper snap.
At this stage, essential oils, essences and fillings are combined with freshly tempered chocolate. Being artisan chocolatiers, our chocolate is hand-poured and moulded with love.
Our Raw Chocolate is hand wrapped and packaged. Each Elevated Cacao box contains two 28g bars, individually wrapped for maximum freshness.
Made to Fly
Most raw chocolate in Bali needs to be refrigerated. Our chocolate is tempered making it shelf stable when stored in a cool, dry place. The perfect gift for your friends at home, Elevated Cacao is Made To Fly!