All our chocolate starts life in our tiny micro chocolate kitchen as raw cacao beans. These are then roasted with care to bring out the best flavours possible before being cracked and winnowed (a process to remove the papery shells from the tasty nibs inside the bean). The roasted cocoa nibs are then stone ground for at least 48 hours (sometimes longer) to achieve a smooth texture. Next the chocolate is aged to allow the fine flavours to develop even further. Lastly the chocolate is carefully tempered and moulded to create a chocolate with a shiny finish and 'snap'.
Goldfinch Chocolate bars are all individually hand wrapped using paper packaging which has been made using recycled cacao bean shells.