Discover the Craftsmanship of Philippe Beaulieu

Crafting exceptional chocolate is an art, and at Philippe Beaulieu, this passion drives their expert chocolatiers. They focus on an artisanal bean-to-bar process that prioritizes quality over quantity, meticulously enhancing the flavors of single-origin cacao with thoughtful inclusions. Their USDA organic certified cacao is sourced from fair practices that respect farmers and their traditions, ensuring it is free from pesticides and GMOs. Committed to sustainability, Philippe Beaulieu emphasizes responsible harvesting and manufacturing, partnering with growers who prioritize education and environmental stewardship, supporting local communities and fostering a thriving ecosystem.

Harvesting

The cacao selected by Philippe Beaulieu comes from the Ecuador, where the cocoa pods are carefully harvested by hand. Each cocoa tree generally produces about 80 pods, which require a maturation period of 4 to 7 months. The harvesting takes place twice a year, from November to March and again from May to July.

Fermentation and Drying

The fermentation stage lasts about 4 to 8 days, during which the cacao beans undergo a transformation that reveals their unique flavors and characteristics. Without this essential step, the beans would lack taste, as it is during fermentation that various flavor combinations emerge, establishing the foundation for the chocolate’s future taste profile. To avoid moisture accumulation and mold growth, the beans are carefully sun-dried in the open air, either on the ground or on low tables.

Quality Control

Upon arrival at Philippe Beaulieu’s atelier, each batch of beans undergoes meticulous hand inspection. After every delivery, a sample is sent to the lab to ensure it meets their high quality standards.

Roasting

The process of roasting chocolate is incredibly nuanced and requires great care. As the beans roast, they release and intensify their delightful aromas. The specific temperatures and durations can fluctuate based on the type of beans used and the flavor profile desired. Throughout this roasting phase, the beans gradually lose moisture and shift to a rich dark brown hue. It is during this critical stage that the chocolate’s flavors, notes, and texture begin to take shape, ultimately defining the final product.

Winnowing

Once cooled and made brittle by the heat, the machine designed by Philippe Beaulieu separates the cocoa beans into their husks and nibs. The nibs consist of small pieces of raw cocoa that are destined for refinement.

Mixing

Philippe Beaulieu meticulously blends their ingredients with cacao paste to achieve the perfect percentage, utilizing rotating kneading arms to create a smooth, paste-like consistency that delights the palate with its rich flavor and texture. The precise proportions used remain a closely guarded secret, contributing to the exceptional taste of their chocolate.

 

Refining and Conching

This paste undergoes a lengthy grinding process to achieve a refined blend. By carefully controlling temperatures, it enhances flavors and transforms the texture. This journey culminates in the creation of a smooth and uniform chocolate. These essential steps allow the distinct flavors of each ingredient to meld while effectively reducing any excess acidity.

Tempering

The warm chocolate is placed in a tempering machine that regulates the temperature, allowing it to cool slowly and steadily. This careful process forms a unique cell structure, resulting in chocolate that boasts a delightful crack and a glossy finish, signifying a product of exceptional quality.