At Steiner & Kovarik, we transform carefully sourced cocoa into chocolate with nuance and soul.
From harvest to tempering, every step honors the bean and the communities who grow it.
Here’s how precision in roasting, refining, and conching shapes the flavor you love—and why the process matters.
Why Bean‑to‑Bar Matters
Bean‑to‑bar means transparency and control.
We manage each step to preserve terroir, reduce defects, and elevate flavor.
It’s how we ensure ethics, traceability, and consistently sublime chocolate.
Step 1–2: Harvest & Fermentation Best Practices
Great chocolate begins on the farm.
Harvesting at peak ripeness protects sugars and acids that drive flavor.
Fermentation essentials:
- Box or heap fermentation for 3–7 days, turned for oxygen.
- Temperature control (~45–50°C) for enzymatic activity.
- Drainage to prevent off‑notes.
Fermentation develops precursors for chocolate’s aroma and color.
It’s where fruity, floral, and nutty notes take shape—before roasting refines them.
Step 3: Drying & Sorting — Defect Control
Drying stabilizes beans and prevents mold.
We target safe moisture levels before shipment.
Defect control checklist:
- Sorting removes slaty, moldy, or insect‑damaged beans.
- Sieving ensures size uniformity for even roasting.
- Sampling verifies moisture and acidity targets.
This step protects flavor and consistency.
Fewer defects mean cleaner, more expressive chocolate.
Step 4: Roasting Profiles — Flavor Development
Roasting is where aroma blooms.
We tailor profiles to origin and crop year.
Our approach:
- Gentle ramp‑up to preserve delicate volatiles.
- Origin‑specific end temperature for balance.
- Time‑temperature curves tuned to acidity and bean size.
Roasting unlocks caramel, nut, and dried fruit notes.
It also reduces bitterness, while keeping origin character intact.
Step 5: Cracking, Winnowing, Refining & Conching
After roasting, we separate nibs from husk.
Then, texture and flavor move into harmony.
Cracking & winnowing:
- Nibs freed from husk for a pure grind.
- Airflow calibrated for clean separation.
Refining:
- Particle size reduced to silky micro‑textures.
- Sugar added with precision for balance.
Conching:
- Gentle heat and motion drive off harsh volatiles.
- Cocoa butter distributes evenly for a glossy, smooth melt.
- Aeration and shear tailor mouthfeel and aroma.
Conching turns good chocolate into extraordinary chocolate—round, balanced, and lingering.
Step 6: Tempering, Molding & Packaging
Tempering builds the crystal structure that snaps and shines.
We cool and warm the chocolate through precise stages.
Final steps:
- Molding for clean edges and consistent weights.
- Demolding with a flawless finish.
- Packaging that protects aroma and preserves freshness.
Every bar is handled with care, then sealed to arrive as radiant as it left the workshop.
Quality Controls: Sensory QC & Batch Notes
We document every batch to learn and improve.
Data meets palate in our daily practice.
QC highlights:
- Sensory panels for aroma, flavor, and texture.
- Particle size and moisture checks for consistency.
- Batch notes tracking origin, roast curves, conch time, and temper windows.
- GMP & food safety aligned with U.S. FDA standards (21 CFR 117).
Quality isn’t a department—it’s our culture.
What You’ll Taste
Expect clarity, balance, and a clean finish.
Each origin highlights something unique.
- Floral & citrus in lighter roasts
- Nutty & caramelized in medium roasts
- Deep cocoa & dried fruit in conched, longer profiles
Taste is our north star—guided by craft and care.
FAQ
Q1: What does “bean‑to‑bar” mean at Steiner & Kovarik?
Bean‑to‑bar means we oversee every step—from sourcing and post‑harvest guidance to roasting, conching, and tempering—so flavor and ethics stay aligned.
Q2: How does conching affect taste and texture?
Conching gently warms and aerates chocolate to remove volatile acids, smooth texture, and round flavor, creating a clean finish and balanced profile.
Q3: Why are roasting profiles different by origin?
Each origin has unique acidity, bean size, and flavor precursors. Tailored time‑temperature curves preserve delicate notes and avoid bitterness.
