Jordi's Chocolate

Being a bean-to-bar manufacturer means Jordi's Chocolate imports raw cacao beans directly from farmers and handles the entire manufacturing process themselves. This includes roasting, winnowing, grinding, conching, and tempering the chocolate in their Seattle facility.

The chocolatier is based out of Seattle, Washington. They produce their small-batch, premium chocolate bars locally in the Pacific Northwest using traditional European chocolate-making techniques.

No, Jordi's focuses on pure, high-quality ingredients, meaning they do not use artificial flavorings or common emulsifiers like soy lecithin. Their bars highlight the natural terroir of the cacao bean, often using only cocoa beans, cocoa butter, and pure cane sugar.

While the exact time can vary depending on the specific batch and origin of the bean, true artisan chocolate makers typically conche their product for 24 to 72 hours. This extended grinding and heating process smooths out the texture and removes bitter acidic notes from the raw cacao.