HARVEST CHOCOLATE: THE PROCESS
STEP 1: HARVESTING AT ORIGIN
Before we roast a single cocoa bean, nature starts the magic.
Every bar of Harvest Chocolate begins its journey on small farms in tropical regions Haiti, Guatemala, Ecuador, and Uganda. Here, cacao pods are hand-harvested at peak ripeness by skilled farmers who know just when a pod is ready.
Once opened, the pods reveal cocoa beans surrounded by a sweet-tart pulp. This is where one of the most critical—and often overlooked—steps in chocolate-making begins: fermentation.
The freshly harvested cacao beans are nestled into wooden boxes and covered with banana leaves or sacks. Over the next 5 to 7 days, natural microbes get to work, transforming the raw beans and coaxing out the complex flavors we love—floral notes, bright fruit, deep cocoa richness. Done well, fermentation unlocks the beans’ full potential. Done poorly, the result can be flat, bitter, or overly acidic chocolate.
That’s why we source our cocoa beans through a partner who works hands-on with farms around the world—teaching and refining fermentation techniques to bring out the best in every harvest. His dedication means that when the beans arrive in our shop here in Tecumseh, they already carry the incredible flavors we want to share with you.
After fermentation, the beans are sun-dried on raised beds to preserve and stabilize those flavors before they make their way to Michigan.
Why This Matters:
• Post harvesting practices and fermentation are the foundation of flavor—far more than just a step in the supply chain.
• We partner with sourcing experts who empower farmers to improve quality at origin.
• Great chocolate truly starts on the farm, long before it reaches us.
HARVEST CHOCOLATE: THE PROCESS
STEP 2: SOURCING WITH PURPOSE
The best chocolate begins with meaningful relationships.
At Harvest Chocolate, we don’t just buy cacao beans—we build connections. The cocoa beans we use are thoughtfully sourced through a small, transparent supply network that values ethics, sustainability, working at the source, and flavor above all else.
Our sourcing partners maintains long-term relationships with farmers and cooperatives, working closely with them to refine fermentation techniques, improve quality, and ensure fair compensation. This hands-on approach means we know not only where our beans come from, but also how they were grown, processed, and handled every step of the way.
We choose each origin intentionally—seeking out beans with distinct character and a strong sense of place. Some offer bright, fruity notes; others bring deep, nutty richness. Each one tells its own story through flavor, and our job is to honor that story in every bar we make.
HARVEST CHOCOLATE: THE PROCESS
OUR SOURCING VALUES
Our Sourcing Values
• Traceability – We believe you should know where your chocolate comes from. That’s why we source exclusively through partners with direct, hands-on relationships at origin—so every bean can be traced back to the farm or cooperative where it was grown, harvested, and fermented. Clear, honest supply chains mean better quality, fairer pay for farmers, and deeper connection for you.
- Fair Compensation: We support systems that pay farmers fairly, above market rates, for high-quality, well fermented beans. This isn't charity; it's respect for the craft, community, and labor of farming.
• Sustainability: We source cacao grown in biodiverse, often organic systems that protect soil, shade trees, and ecosystems. Sustainability isn’t a buzzword—it’s how we help ensure chocolate has a future, for both farmers and the planet.
• Quality + Flavor – We seek origins that produce clean, well-fermented, flavorful beans—choosing for character, not convenience. By sourcing thoughtfully grown cacao, we let each origin’s unique flavor shine.
When you buy a Harvest Chocolate, you’re supporting real people, real farms, and a process rooted in care.
HARVEST CHOCOLATE: THE PROCESS
STEP 3: ROASTING FOR FLAVOR
Roasting is where we bring out what the farm started.
Once the beans arrive in our Tecumseh shop, we begin with roasting—a slow, intentional process that unlocks the complex flavors developed through careful fermentation and drying at origin.
Each origin is roasted differently. We adjust time, temperature, and technique to match the unique character of the bean—listening to the way it smells, cracks, and transforms in the roaster. This isn’t about automation. It’s about intuition, experience, and a deep respect for what came before us.
Whether it’s the complex fruitiness of Uganda, or the floral nuttiness of Ecuador, our goal is to highlight the true flavor of each place—and never roast past what makes it special.
WHY IT MATTERS:
Roasting unlocks the flavor potential of each cocoa bean. We roast in small batches to highlight what makes each origin unique.
• Brings out fruity, floral, or nutty notes
• Avoids bitterness or flat flavor
• Honors the terroir and the farmer’s work
Each origin—and even each harvest—has its own ideal roast profile. Too dark, and the subtle floral or fruity notes disappear; too light, and the chocolate may taste flat or sour. By carefully hand-roasting in small batches, we bring out the character of each bean, honoring its terroir and the work of the farmers who grew it.
HARVEST CHOCOLATE: THE PROCESS
STEP 4: CRACKING, WINNOWING AND GRINDING
From whole bean to smooth, silky chocolate.
Once roasted, the beans are cooled and cracked open to reveal what we’re really after: the nibs. These nibs are the heart of chocolate—rich, aromatic, and packed with potential. But first, we separate them from their papery outer shells in a process called winnowing.
While the nibs become chocolate, the shells don’t go to waste. In line with our motto—No Bean Gets Left Behind—we save the cacao shells to create our chocolate sipping tea, giving new life to what others might discard.
The nibs then head to our stone grinders, where they’re gently refined for days. Slowly, they transform into a smooth, flowing chocolate as the heat and motion coax out their full flavor.
At this stage, we add just one ingredient: organic cane sugar. No emulsifiers, no flavorings, nothing unnecessary—just cacao and sugar, ground together until the texture is silky and the flavor is beautifully balanced. Good chocolate doesn’t need much—just time, care, and the right hands.
Why It Matters
• Winnowing ensures purity—removing the bitter, fibrous husk for clean, bright flavor.
• Stone grinding develops both flavor and texture, slowly and with intention.
• Minimal ingredients, no waste—every part of the bean has a purpose.
HARVEST CHOCOLATE: THE PROCESS
STEP 5: TEMPERING + MOLDING
Turning liquid gold into something solid and stunning.
After days in the grinder, the chocolate is ready—but it’s not quite finished. To become a bar with that satisfying snap and glossy finish, it needs to be tempered. This precise process involves carefully heating and cooling the chocolate to align the cocoa butter crystals just right.
Tempering gives chocolate structure, shine, and shelf life. It’s where texture and beauty meet function. Once perfectly tempered, we pour the chocolate into chocolate molds, and let it set.
Then comes one of our favorite parts: wrapping by hand. Each bar is touched, inspected, and packaged by a real person—no conveyor belts, no machines. It’s the final expression of our care before the chocolate makes its way to you.
Why It Matters:
Tempering gives chocolate its snap and shine—but it’s more than just visual polish. It ensures the chocolate is stable at room temperature and melts smoothly in your mouth. We temper each batch by hand, then mold and wrap with care, so every bar delivers the best possible texture and eating experience. It’s the final step in turning thoughtful ingredients into a finished bar you’ll crave.
We don’t just make chocolate—we finish it with intention.