Attention to detail throughout the chocolate-making process ensures each variety
meets the highest standards of quality. Premium cocoa beans sourced from around the world are
roasted in-house to develop unique flavor profiles, before being refined & conched for over 24 hours to produce a silky
smooth chocolate. Each batch of bean-to-bar chocolate is manufactured in small quantities at our chocolate
factory in beautiful British Columbia.
1. COCOA
TURNER'S selects 100% Fine Cocoa, to craft each batch of silky smooth chocolate.
Representing less than 5% of the global cocoa trade, these rare cocoa varieties
are recognized for producing an exceptional chocolate with a delicate, persistent flavor.
'Fine' or 'flavor' beans are produced from Criollo or Trinitario cocoa tree varieties.
2. ROASTING
Cocoa beans are roasted in-house to develop rich and balanced chocolate bases, and the unique flavor profiles
100% Fine Cocoa is known for. Fruit, floral, herbal, and wood notes, as well as any nut and caramelic notes,
are all revealed with a roast tailored
to each individual cocoa variety.
3. REFINING
Over 24 hours, roasted cocoa beans, melted cocoa butter, and sugar is refined to microscopic particle sizes between two rollers to
produce a smooth and creamy texture. Small particle sizes allow chocolate to fully cover all tastebuds when melted.
4. CONCHING
Chocolate is conched (mixed) to promote the development of different flavor profiles through the release of heat, acids & volatiles,
and oxidation. Agitation also helps to evenly distribute cocoa butter within chocolate, and smoothens the refined chocolate particles.
5. TEMPERING
Liquid chocolate is brought to a strong temper through a continuous process of heating and cooling, producing chocolate with
a stable crystalline form. Tempered chocolate is shiny when set, smooth to the touch, and gives a satisfying snap in
each and every bite.
6. MOULDING
Each variety of TURNER'S chocolate is moulded by hand and then quickly cooled to preserve its strong temper and distinctive sheen.
Cocoa trees grow in tropical regions where a warm and humid climate can support their growth. The three main varieties of
cocoa are Criollo, Trinitario and Forestero. Foresteros are the most widely used and account for the majority of
the world's cocoa production.
Criollos are much rarer and considered a delicacy because of their unique flavor profiles in chocolate, but require expert growers and perfect
conditions to flower.
Trinitarios are hybrids of criollo and forestero varieties.
CRIOLLO COCOA
The most successful farmers of criollo cocoa can be found in Venezuela, Nicaragua, Colombia and Mexico. Criollos yield
the lowest number of cocoa beans per pod and are susceptible to a number of crop killing diseases. Criollo cocoa is regarded
a delicacy because of its aromatic profiles, lack of bitterness, and lasting secondary notes in chocolate.
TRINITARIO COCOA
Trinitario cocoa is a hybrid variety of criollo and forestero varieties, offering more robust properties than criollos, but with unique
flavor profiles not present in forestero cocoa. The largest producers of trinitario varietes are found in Trinidad, Venezuela and Colombia.
FORASTERO COCOA
Spanish for 'stranger' or 'outsider', forestero cocoa represents over 85% of the global cocoa trade and is the most robust variety, yielding the
highest number of cocoa beans per pod. Forestero cocoa produces chocolate profiles with deep chocolatey flavors, but lack any secondary notes. The
largest producers of forestero cocoa are Ivory Coast, Ghana and Nigeria.
TURNER'S Bean-to-bar chocolate is manufactured in small batch sizes at our chocolate factory in beautiful British Columbia, using
propietary mixes of 4 simple, high quality ingredients: roasted cocoa beans,
cocoa butter, sugar and milk powder. Each variety contains a high cocoa content, producing chocolate with rich & unique flavor profiles
and silky smooth textures.
DARK CHOCOLATE
TURNER'S Dark Chocolate is crafted from 3 simple ingredients: roasted cocoa beans, cocoa butter, and sugar to create an irresistibly smooth
chocolate. Each bar contains a minimum 70% cocoa content.
MILK CHOCOLATE
TURNER'S Milk Chocolate is crafted from 4 simple ingredients: roasted cocoa beans, cocoa butter, milk powder, and sugar to produce a rich,
creamy chocolate. Each bar contains a minimum 50% cocoa content.
WHITE CHOCOLATE
TURNER'S White Chocolate is crafted from 3 simple ingredients: cocoa butter, milk powder, and sugar to produce a sweet,
creamy chocolate. Each bar contains a minimum 36% cocoa content.
