OUR PROCESS – HOW WE GO FROM CACAO BEAN TO FINISHED BAR
1. THOUGHTFUL SOURCING
3. CRACKING & WINNOWING
1. THOUGHTFUL SOURCING
We start with high-quality cacao sourced from trusted farms and co-ops. Each region offers distinct flavor personalities—bright and fruity, deep and nutty, warm and spicy. In our chocolate making process, we select beans that truly shine on their own, ensuring that we offer no sugar added chocolate that highlights their natural flavors.
2. ROASTING FOR FLAVOR
3. CRACKING & WINNOWING
1. THOUGHTFUL SOURCING
Roasting is where the flavor really wakes up, especially in the chocolate making process. We roast high-quality cacao in small batches and adjust time and temperature for each origin, tasting constantly until we find the sweet spot—bold, balanced, and never burnt, ensuring our no sugar added chocolate retains its rich taste.
3. CRACKING & WINNOWING
3. CRACKING & WINNOWING
4. STONE-GRINDING TO SILK
Once roasted, the beans are cracked open, and the papery husks are removed, leaving pure cacao nibs. This is the crunchy, intense heart of the bean—and the starting point for every bar we make in our chocolate making process. Using high-quality cacao, we craft our delicious treats, including our no sugar added chocolate options.
4. STONE-GRINDING TO SILK
4. STONE-GRINDING TO SILK
4. STONE-GRINDING TO SILK
The nibs are ground for 48-72 hours in stone melangers during the chocolate making process until they transform into smooth liquid chocolate. This is where we add our high-quality cacao cocoa butter along with our allulose and monk fruit blend, tasting along the way to ensure the no sugar added chocolate is rich, balanced, and never overly sweet.
5. TEMPERING AND MOLDING
4. STONE-GRINDING TO SILK
5. TEMPERING AND MOLDING
By this stage in the chocolate making process, the chocolate has been refined and rested; now we temper it. We carefully guide it through precise temperature changes so the cocoa butter forms stable crystals. That’s what gives Miocene Chocolate its clean snap, glossy finish, and smooth melt. Once tempered, this high-quality cacao chocolate is poured into bar molds, ensuring that each no sugar added chocolate bar sets up beautifully.
6. TOPPINGS & PACKAGING
4. STONE-GRINDING TO SILK
5. TEMPERING AND MOLDING
With the chocolate in its molds, we add toppings and inclusions—like nuts, freeze-dried fruit, or cookie pieces—by hand as part of our chocolate making process, ensuring every bar looks and tastes intentional. After a final cool and set, these high-quality cacao bars are wrapped, labeled, and packed, ready to be shared, gifted, or enjoyed one square at a time, including our no sugar added chocolate options.
Why No Sugar Added?
No Sugar Added. No Compromise.
We created Miocene because we needed a no sugar added chocolate that worked for people watching their sugar—without sacrificing the taste and texture of real chocolate. By utilizing high-quality cacao and smart, no-sugar-added sweeteners, we craft bars that feel indulgent, not like a compromise. Want to experience the result of our chocolate making process? Check our Events or Join the List for First Access.
