Levy Chocolate is Finland's first bean-to-bar chocolate manufacturer. Established in 2011 and following a quest for high quality organic cacao beans and machinery the first bars where out in the summer of 2012. The small batches of chocolate are roasted and stone ground in central Helsinki.
Our chocolate contains only cacao beans & sugar.
The process of making chocolate has a lot of similarities with the complexity of wine making, it is also one of the most expensive food processes. Now there's a challenge.
Our process of making bean-to-bar chocolate starts with sourcing high quality organic cacao beans. Getting hold of small quantities of quality beans is no easy task. When the beans finally arrive at the factory in jute sacks they have already been fermented and dried. After hand cleaning the beans, to get rid of misshaped beans and other possible debris, it's time to roast the beans. While roasting, the complex flavors of the bean change into something that start to resemble the taste of chocolate. Over 500 flavor compounds have been identified in cacao beans and we want to utilize this potential. Roasting temperature and time are adjusted according to bean type, origin and desired outcome.
After the roast the beans are cracked before being processed in the winnower. Winnowing is the process in which the husk and nib are separated. The nibs are the raw material for making chocolate. The nibs are then ground in a granite stone grinder together with organic sugar to form chocolate liquor and conched for up to 3 days to refine and elevate the flavor and texture. To further enhance the overall flavor the solidified chocolate is aged for 1 to 3 months. The final step is the tempering of the chocolate and molding into bars before hand wrapping in foil and packaging.
Roasted & stone ground in Helsinki.
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Dark chocolate is good for you.