Bean to Bar - The Journey of Gemini Chocolate
Ethically sourced
The food choices we make have a huge impact onΒ our physical and mental health, but also the health of the planet.Β Our choices matter, so weβre trying to give people a better choice.
We’re also passionate about quality and capturing theΒ nostalgic, magical and joyful spirit of chocolate.
All our beans are certified organic and ethically sourced from Peru, grown through agroforestry systems that protect biodiversity. we work with partners that never indulge in slave labour, and ensure farmer are paid fairly for their craft.
Pure cacao
We buy our beans raw and roast them ourselves, giving us full control over each beans unique flavour profile.
Once the roast is complete, we cool them slowly before using a winnower to remove the shells, leaving pure cacao nibs. The image below shows what they look like without their shells on. The shells, which are usually a waste product, are used to make our very own IPA beer called Bean to Brew.
Deep flavour
The next step is the ‘Grind’, which is where the magic happens! For 3-4 days the nibs are slowly stone-ground with palmyra tree blossom and cacao butter into a refined, smooth, rich chocolate. It is like an alchemical transformation where the ingredients are exposed to heat, air, stone and movement, similar to the four alchemical elements, to become chocolate. This traditional method preserves nutrients, deepens flavour and naturally conches the chocolate. Conching is a gentle process that exposes chocolate to heat and air to reduce bitterness. It also releases acidic notes to enhance overall flavour.
Why we use Palymyra Tree Blossom sugar
Palmyra Tree Blossom is an unrefined sugar that’s harvested from the nectar of the Palmyra palm tree that we use to sweeten our chocolate. It has been used for 1000s of years in Ayurveda where it is know as the ‘medicinal sugar’ due to its high nutritional content. This rare sugar also has a glycemic index of only 35, meaning it is suitable for diabetics.
Enjoy!
Once the chocolate has finished in the grinder, the chocolate is tempered, a precise process of heating and cooling that gives the chocolate that perfect snap and shine. Ideal for moulding in bars, truffle or lollies. After a quick chill in the fridge to harden up, its ready to enjoy (or melt into a luxurious hot chocolate!)
Better for the planet
Weβre proud to be a 0-waste, organic chocolate producer. Every part of the process makes a difference, here are just a few ways in which we reduce our footprint.
- All our cacao shells are gifted to Brass Castle Brewery, where theyβre used to make their beer. The by-products from the beer are then sent to a biodigester, creating renewable electricity.
- We run on 100% renewable electric, with a foresight of adding solar panels soon, and all our packaging is recyclable or compostable.
- Coffee grounds from our cafΓ© are donated to locals and a local charity to enrich compost for flower planting across Beverley.
- We make small batches only, ensuring nothing ever goes to waste.
- Youβll never find gluten, dairy, or refined sugar in our chocolateβjust pure, organic goodness.
By choosing our chocolate, youβre supporting a business thatβs sustainable and better for the planet – your choosing chocolate to live for.
