Studio project by Turnaround. Hask is an invented maker and nothing here is for sale.

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How a bar gets made

Four steps, one room, about a week from bean to wrapper. The taste is mostly decided before the beans reach us, so we try not to get in its way.

  1. Cocoa pods cut open, the beans inside
    1

    The beans arrive ready

    Farmers in each region ferment and dry them. That step decides more of the taste than anything we do, which is why the region is on the front of the wrapper.

  2. Roasted cocoa beans in an enamel tray
    2

    We roast each origin its own way

    Short and gentle for the bright ones, so the fruit survives. Longer for Belize and Dominica. The roast date goes on the back.

  3. A stone grinder turning liquid chocolate
    3

    Ground for three days

    Cracked, winnowed, then turned between granite stones with the sugar until it's smooth on the tongue.

  4. A snapped square showing a clean break
    4

    Tempered by hand

    Cooled on marble and brought back up, so the bar snaps clean and shines. Then it's wrapped in paper and the band goes on.

Three things we don't do

Add vanilla

It's lovely, and it makes every bar taste a bit alike. We'd rather you tasted the bean.

Blend origins

Each bar is one region. If a harvest is poor, that bar goes away for a while and we say so on this page.

Hide the dates

The roast date sits next to the best-before. Dark chocolate keeps well, and you should still know how old it is.