Djanie Chocolate
Company
Premium Dark Chocolate
Single-Origin Ghana
About Us
Djanie Chocolate is a bean to bar chocolate maker based in the Central Valley of California with roots in Ghana, West Africa. Our purpose is to carefully combine cocoa nibs and organic cane sugar, refined to bring out the best flavors and notes. This process brings out the purest form of dark chocolate for you and your family to enjoy. Our cocoa beans are always sourced ethically and our goal is to ensure that farmers are paid fair prices for their crops, this is why each of our bars is carefully crafted with both the consumers and the farmers in mind.
Djanie Chocolate Company
Our History
Our Founder, having been raised in Ghana, West Africa encountered the wonders of the cocoa plant at a very young age. His first encounter with a cocoa plant was in the Brong-Ahafo region of Ghana at the age of eight. He witnessed a farmer who had a cocoa plant in his very own backyard. The cocoa plant had beautiful ripe yellow pods growing on it. He was able to taste the ripe cocoa from the plant for the first time. Immediately after tasting this beautiful fruit our founder at Djanie Chocolate realized just how magical the world of cocoa is and his passion for chocolate making was ignited.
Djanie Chocolate Company
Our Estate
Each step of the journey that the cocoa plant goes through, from the nursing of the seed to the final planting, harvesting and fermentation of the crop is critical to the outcome of the chocolate bar. This is why we at Djanie Chocolate have our own estate. With our own estate we can ensure that we control the processes from bean to bar, allowing us to provide you with the finest chocolate.
Our Bean Bar Process
How We Make Our Chocolate
Stage I
Bean Cleaning
& Sorting
The beans arrive in jute sacs at our factory. The received beans are hand sorted to remove unwanted materials such as stones, undesired beans, debris, etc. The beans are sorted to ensure that only clean uniform beans make it to the roasting stage.
Stage II
Bean
Roasting
Our beans are carefully roasted in an oven with regular stirring and turning of the beans to assure all beans are in constant contact with the perfect temperature to bring out the best flavor profile development.
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Stage III
Cracking and Winnowing
of the Beans
The roasted beans undergo a cooling process prior to cracking. The beans are cracked to loosen the shell from the nibs. Next, the mixture of shells and nibs are run through a winnowing machine to separate the nibs from the shells.
Stage IV
Refining of the
Nibs
Prior to refining, the nibs are broken down into smaller particle sizes through a process called prerefining. The final refining process reduces the particle size of both the cocoa nibs and sugar through grinding. Grinding of the products creates particle sizes so small the tongue cannot detect them giving the chocolate a smooth finish.
Stage V
Conching and
Tempering
The refined chocolate is conched with the help of two stones within a melanger creating smooth and uniform chocolate. The final tempering process provides crystallization of the cocoa butter inside the chocolate allowing the chocolate to solidify in a uniform manner. This is where the chocolate obtains its sheen and crisp texture.
