How it is made
This bar started as a raw bean
Every step happens by hand in our kitchen in Mysuru.
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1
Sort
The broken beans and the dried pulp come out by hand.
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2
Roast
The roast decides whether a bar tastes bright or deep.
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3
Winnow
The husk comes off. What is left is the nib.
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4
Grind
Nibs and jaggery go on a stone grinder until they turn liquid.
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5
Temper
Tempering is what gives a bar its gloss and its snap.
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6
Snap
A bar tempered right breaks with a clean crack.
