Adam Bean-to-Bar Artisan crafted Chocolate

01/06/2026

Thank you for trusting our product, Real Vanilla Bean Paste in thick syrup consistency!

Available now in 2.5kg Instipack and 130g bottle!

20/05/2026

20/05/2026

Today is the day, don’t miss your chance, opens at 10am to 7pm. Visit us at Special Area 2A in IFEX World Trade Center to experience and taste authentic craft chocolate (high cocoa content), Pure & Fine Tablea made with Criollo beans with subtle hazelnut notes, and sugar-coated cacao nibs.

Also available: the highly anticipated, premium-quality cacao beans sought after by top chocolate makers and responsible for multiple chocolate awards, Shelled Dried Fermented Cacao Beans (Isabela Blanca) and Dried Fermented Cacao Beans.

These offerings are available only until May 23, 2026.

18/05/2026

The Whitest Brown Bean You’ll Ever Trust

How brown is your white? Isabela Blanca straight from Isabela Province, this high-Trinitario dried fermented bean wears one of cacao’s quietest disguises. Fresh from the pod, its pulp is pale, almost ghost-white. But fermentation and sun drying tell a different story. The true color emerges not as white, but as light brown, the soft tan of aged linen or raw honey.

This isn’t a flaw. It’s a signature. That pale-to-brown transition signals a bean that has shed acidity gently, developed low-bitterness, and built a creamy, nutty, almost milky-chocolate profile, rare for High Trinitario (Tested 70% Criollo Trait). In a world obsessed with dark fermentations, Isabela Blanca reminds us: The whitest beans often make the most elegant brown chocolate.

So next time you see that light-brown bean, don’t call it pale. Call it honest. And ask yourself, how brown is your white?

Available in 500g & 1kg
Unroasted, Hand-peeled dried fermented Cacao Beans & Nibs.

14/05/2026

Our kind of trinitario, leaning to criollo as it has high criollo trait. The bean, plump and alive, gleams white to purplish, moonlit, bruised with promise.

Fermentation unlocks the nutty warmth, the creamy undertow. Roasting coaxes complexity from silence.

Fine chocolate remembers where it came from: that raw, shy seed, now dark and fragrant, broken open to become velvet on the tongue.

14/05/2026

The bean, plump and alive, gleams white to purplish, moonlit, bruised with promise.

Fermentation unlocks the nutty warmth, the creamy undertow. Roasting coaxes complexity from silence.

Fine chocolate remembers where it came from: that raw, shy seed, now dark and fragrant, broken open to become velvet on the tongue.

07/04/2026

Experience 100% Dark Chocolate Like Never Before.

Our Pure & Fine Tablea with Criollo Beans.

We dare you to compare. No smokiness. No burnt notes. No sourness. Just pure, unadulterated chocolate. Expertly made to deliver deep, rich chocolate flavor without the bitterness or astringency found in others.

The secret? Our unique post-harvest practices proprietary fermentation and drying techniques that unlock the true, authentic taste of cacao.

05/04/2026

The moment you realize winnowing is no longer standing between you and chocolate perfection.

Let’s talk about the hidden bottleneck in small-batch chocolate making: winnowing.

You know the drill. You’ve fermented and dried your cacao beans beautifully. Then comes the dusty, fiddly, time-sucking ritual of cracking and winnowing—separating the nib from the husk without losing half your bean mass to the floor or the trash.

But what if I told you we’ve removed that blockade entirely?

Introducing: Hand peeled, unroasted, dried fermented cacao beans.

Yes. Hand peeled. Each bean, individually liberated from its papery shell before it ever reaches your workshop.

Why this changes everything for the artisan:

You can now roast in a pot. No specialized drum roaster? No problem. Because of these beans come naked (no husk), you can roast the pure nibs directly on the stovetop in a cast iron pan or heavy pot. Even heat, total control, incredible aroma development.

Retain the terroir. Roasting husk-on often adds ashy, papery notes. Without the shell, your roast is cleaner, sweeter, and more expressive of the bean’s origin.

Save hours per batch. No winnowing means you go from “raw peeled bean” → “roast” → “grind” in minutes, not hours. More time for refining, conching, and tasting.

Zero waste, zero mess. Your workspace stays clean. No husk piles, no flying chaff. Just nibs.

But aren’t unroasted beans risky?
These are fully dried and fermented—just not roasted. That means you get to apply your heat profile from scratch. Want a light roast for floral notes? Go for it. Dark, nutty, almost burnt? Your call. You are the roast master now.

Who is this for?

· The garage/basement chocolate maker without a winnower
· The farm-to-bar purist who wants to control every variable except the chore of peeling
· The curious home cook who wants to taste real chocolate making without the industrial setup

A quick word on price:
Hand peeling is labor. We don’t hide that. But we believe your time is better spent roasting, grinding, and creating—not picking husks off 5,000 beans. Think of it as buying back your weekend.

Ready to roast in a pot like the old-school alchemists?
Drop a 🔥 in the comments if you’ve ever lost a batch of nibs to a bad winnowing session. Or tag a chocolate maker who needs to see this.

Limited batches available. Hand peeled, unroasted, fermented, sun-dried. Ships whole or as naked nibs.

Because chocolate shouldn’t come with a chore list.

10/07/2025

Expertly roasted to perfection—deeply aromatic, intensely chocolatey, with nutty depth and a craveable crunch.

This is how premium cocoa nibs should taste.

11/05/2025

To all mothers who made life sweeter! 🍫🍫🍫
Let’s celebrate with chocolates!