Located in the heart of Chamonix, Shoukâ is a coffee and cocoa manufacture. In our workshops, we make our chocolate using the bean-to-bar and bean-to-cup concepts.
By choosing to process our products from the bean, we guarantee quality, transparency, and respect for nature.
Our manufacture guarantees the entire production chain, for both coffee and chocolate. The producers we work with have been carefully selected by us and guarantee fair pay for their employees.
So, what are you waiting for to discover our manufacture?
“bean-to-bar", from cocoa bean to bar
Cocoa manufacturing
The term BEAN TO BAR comes from English and literally means “from bean to bar.” In practice, “bean-to-bar” means making chocolate by handling every stage of production: to ensure exceptional chocolate, we select cocoa beans from unique terroirs, based on their botanical variety and flavor profile. Then, in our Chamonix chocolate factory, we roast, crack, grind, conche, and temper each bar with the utmost care.
All the producers we work with come from small plantations, growing ancestral and native botanical varieties that are often organic or meet fair-trade and sustainable standards.
Bean-to-bar is also a culture that is more respectful of the land and the people, paying workers a fair wage. In this sense, the bean-to-bar concept in the chocolate world is truly revolutionary.
None of our chocolates contain additives, soy lecithin, or preservatives.
SHOUKÂ
The stages of bean-to-bar chocolate making
SELECTION
When we receive the beans, they are sorted by hand to remove impurities or defective beans.
ROASTING
We roast our beans with the utmost care between 115°C and 120°C for 18 to 20 minutes. The goal is to bring out the best flavor profile for each bean.
WINNOWING AND CRUSHING
We winnow and crush the beans to separate the shell and obtain cocoa nibs, then we pass the nibs through the mill to make cocoa paste.
CONCHING AND REFINING
We then put the cocoa paste into the stone mill with only cane sugar, sometimes cocoa butter or milk powder depending on the recipe. This step is intended to improve the texture and taste of our chocolate and lasts between 3 to 5 days depending on the varieties of beans.
TEMPERING AND MOLDING
Once we have achieved the right flavor and texture, we temper the chocolate, meaning we subject it to a very precise temperature curve so that it can be molded and crystallized. Our bars are then hand-wrapped with the utmost care.
Our cocoa, a story of trust
Silva, our partner scout with whom we share our values and promises.
COCOA
PREMIUM
A distinctive flavor profile from unique terroirs (premium cocoa accounts for 4.50% of the global cocoa market)
PRESERVATION
AND PROTECTION
Cocoa-producing forests for future generations. All cocoa processed is sourced from organic or sustainable supply chains, 100% traceable
FAIR
REVENUE
For the farmers and their families. Contracts are concluded with the producers, we are on a market disconnected from the price of stock market quotes.
DECENT
WORKING CONDITIONS
Excluding child labor. Silva Cacao adheres to the United Nations Sustainable Development Goals.
