Look up another batch
From bean to bar

C-20260515

Bolivia puur 70%

Produced on 15 May 2026

From this batch back to the source

Tap a step to see what went into it. Where an ingredient has a story, you can read where it came from.

  • Chocolate (conching)

    C-20260515

    Started on 15 May 2026
    Link to this part
    Finished
    16 May 2026
    Conching temperature
    40.00 °C
    Yield
    1.015 kg
    • Roasting batch

      R-20260513

      Trinitario
      Roasted on 13 May 2026
      Link to this part
      Peak temperature
      130.00 °C
      Roast duration
      27 min
      Roast profile
      Zie bijlage
Questions about this batch? Get in touch and we'll happily tell you the whole story.