Understanding the Chocolate Making Process: From Bean to Chocolate with Rococo and Domori

At Rococo Chocolates, we pride ourselves on offering the finest chocolate, but did you know that the journey to your favourite confections starts with our sister company, Domori?

From receiving the cacao beans to transforming them into high-quality couverture, Domori’s unique low-intensity processing method ensures that every bite of Rococo chocolate is as delicious as it is luxurious.

Here’s a peek behind the scenes into the journey from bean to bar and why Domori’s method is a cut above the rest.

Step 1: Receiving the Beans

It all begins with sourcing the finest cacao beans from carefully selected plantations around the world.

At Domori, there’s no room for compromise – they work with trusted growers who ensure the beans are harvested under optimal conditions.

Each bean is handpicked for its quality and flavour potential, which lays the foundation for the exceptional chocolate we use at Rococo.

Once the beans reach Domori’s factory, they are meticulously inspected. Only the best are chosen to continue the journey.

From here, the beans are prepared for their transformation into the delicious chocolate that will become Rococo’s signature couverture, ready to be moulded and piped into your favourite treats.

Step 2: Roasting – The Start of Flavour Development

Roasting is where the true art of chocolate making begins. While mass producers might prioritise speed over flavour, Domori takes a slower, more careful approach. Using their low-intensity processing method, they roast the beans at lower temperatures to allow the full spectrum of flavours to emerge.

This gentle process preserves the delicate fruity, floral, and nutty notes that give Rococo’s chocolate its distinctive taste.

By contrast, larger chocolate producers often rely on high temperatures to speed up the process, which can strip the beans of their more complex flavours.

Domori’s commitment to preserving these natural characteristics is what sets our chocolate apart from the mass-produced kind.

Step 3: Cracking, Winnowing, and Grinding

Once the beans have been roasted to perfection, they are cracked open and the outer shells are removed to reveal the prized cacao nibs. This process, known as winnowing, ensures that only the purest part of the bean is used to make our chocolate.

The nibs are then ground into a rich cacao mass – a thick, chocolatey paste that forms the base of all Rococo products. The quality of this mass, carefully developed by Domori, is a testament to their dedication to preserving the true essence of the cacao bean.

Step 4: Conching – Developing Flavour and Texture

The next step is conching, where the cacao mass is aerated and mixed over several hours to refine the texture and enhance the flavour. Again, Domori’s method is different from larger producers, who often cut down the conching time to increase production. At Domori, patience is key – the chocolate is conched until it reaches the perfect balance of smoothness and depth of flavour.

This is why Rococo chocolates have such a silky texture and rich taste – Domori’s meticulous attention to detail ensures that every step of the process enhances, rather than diminishes, the natural qualities of the cacao.

Step 5: Tempering – The Secret to That Glossy Finish

Tempering is an essential step in achieving that flawless, glossy finish that Rococo chocolates are known for. By carefully heating and cooling the chocolate, Domori ensures that the cocoa butter crystals are stabilised, giving the chocolate its signature shine and satisfying snap.

Thanks to Domori’s expertise, the couverture we use at Rococo is always perfectly tempered, ready to be transformed into the stunning confections you know and love.

Step 6: Creating Chocolate Couverture

The result of this intricate process is high-quality chocolate couverture, a type of chocolate with a higher cocoa butter content, making it perfect for professional use. Couverture’s smooth texture and superior melting qualities make it ideal for crafting everything from truffles to ganache, and at Rococo, we use only the finest Domori couverture in all our creations.

What sets Domori’s couverture apart from others on the market is the care and attention that goes into each batch. The low-intensity process allows the true flavours of the cacao to shine, giving Rococo chocolates a rich, complex taste that simply can’t be replicated by large-scale manufacturers.

Traditional Chocolate-Making vs. Domori’s Low-Intensity Process

While mass-produced chocolate is all about speed and efficiency, Domori’s low-intensity method is about preserving quality and flavour. Larger companies often use higher temperatures, shorter conching times, and industrial techniques that strip the beans of their more subtle characteristics.

At Domori, every step is about letting the natural flavours of the cacao shine through. Their slower roasting, longer conching, and precise tempering result in a chocolate that’s more nuanced, aromatic, and perfectly balanced – the ideal base for Rococo’s artisanal creations.

The Final Transformation – From Domori’s Couverture to Rococo’s Confections

Once Domori’s couverture is complete, it’s sent to Rococo, where it’s transformed into the indulgent treats you know and love. Whether it’s a rich ganache, a crunchy praline, or one of our signature bars, the chocolate used is always made with the utmost care and respect for the craft.

So, next time you savour a piece of Rococo chocolate, you’ll know that behind it is not only our passion for perfection, but also the dedication of our sister company Domori, whose unique low-intensity process allows us to bring you the very best chocolate in every bite.