Ishan Pansuria, a Civil Engineer by degree is the founder of Toska Chocolates. After his degree, Ishan joined his father’s chemical business. But his love for pure chocolates and passion for making the best fine-chocolates in India, made him quit his father’s business and started exploring opportunities in the chocolate world. He went to Mumbai and joined Barry Callebaut Chocolate Academy to learn the art and science of making and eating chocolate.
“Being a huge lover of fine-chocolates, it was only during his chocolate academy days, Ishan realized the shortage of pure and fine-quality chocolates in India and thus started exploring the cacao industry. During the exploration he came up with his way of “bean-to-bar” (Cacao Bean to Chocolate Bar) process and hence began the journey of Toska.”
What is Bean-To-Bar?
The beans are first sorted to remove any poor-quality cocoa beans that are not meant to make it in our chocolate.
The beans are then roasted to develop the flavor profile of the cocoa beans. The temperature and time of the roast can greatly affect the flavor of the finished chocolate.
After the beans are cooled from the roasting, they are then cracked to the shell the beans. This prepares the beans for winnowing.
The beans are then winnowed which removes the shell from the actual beans, which will then be in little pieces referred to as the Cacao Nibs.
Grinding & Refining
The cacao nibs are now ready for grinding. Grinding breaks the nibs down in a paste. After a paste has been made, which would also be referred to as both Cacao Mass or Cacao Liquor, we are now ready to add sugar. Refining will take place until the micron size cacao nibs are small enough to be smooth & creamy chocolate.
This further develops the finished flavor of chocolate. The level of conching will determine how much volatile acids remain in chocolate and can minimize the amount of bitterness chocolate has.
Tempering of a chocolate makes the chocolate stable and gives the chocolate the shine that is used to give in a good chocolate.
Pouring & Cooling
Once tempered, the chocolate is poured into our chocolate molds and these molds are then vibrated to remove air bubbles and then cooled thereafter.