Grow / Harvest / Ferment / Dry
Enna’s chocolate is made from genetically diverse cacao trees - including wild, and newly discovered or resurrected varieties. This cacao is from farms where the crafts and science of cacao growing, harvesting, and fermentation are being preserved and carefully refined, leading the way in the world of craft chocolate. Each bean Enna works with carries an exciting story of sustainable and ethical farming and commerce.
in our tiny factory:
Sort / Roast / Crack / Winnow / Grind / Conche / Age / Temper / Mold / Wrap
Navigating the possibilities and challenges presented by all the variables at each of these steps is a wild and bumpy road. The chocolate-maker must use her palate and knowledge to finesse the best flavors out of her beans: balancing acidity, astringency, bitterness, earthiness, and other elements which are not always pleasing.
Enna’s chocolate is made with just two ingredients: carefully sourced cacao, and pure organic cane sugar. You may swear you taste more: lemon, cinnamon, rum, green grass, raspberry, apple, tobacco, mandarin, lapsang, fig, mushroom, jasmine, wintergreen, licorice, cedar… every bean, with its particular combination of genetics, terroir, and ferment carries potential for incredible flavor.