The Process Behind
Every Piece.
Precision at every stage. From origin selection to the moment the mould opens — nothing is left to chance.
Origin Selection
We cup hundreds of samples each season. Most are declined. Our single-estate cacao comes from a family farm in the Peruvian Amazon — chosen for its depth of flavour, its fermentation consistency, and the relationship we have built over six years of return visits. The farm is named on every product we make.
Roasting & Winnowing
We roast small batches at low temperature to develop flavour without burning the more delicate aromatic compounds. After roasting, we crack and winnow the nibs — removing the husk to leave the pure cacao nib that forms the base of everything we make.
Grinding & Conching
The nibs are ground slowly over 72 hours in a stone melanger. The extended grinding develops texture and smoothness without the need for added emulsifiers. No lecithin. No additives. Just time and stone and cacao.
Hand Tempering
We temper every batch on cold marble slabs using traditional tabling. This aligns the cocoa butter crystals into the Form V structure that gives MØR chocolate its distinctive snap, its velvet finish, and its ability to melt cleanly at exactly body temperature. No tempering machine. No shortcuts.
Architectural Casting
We cast into geometric polycarbonate moulds of our own design. The forms are angular, deliberate, and without ornament — because the quality of the chocolate should speak for itself. Each piece is inspected before it leaves the atelier. If it does not meet the standard, it does not leave.
About the
Process.
Because blending estates averages out the character of each. By working with one farm, we can express something specific and traceable — not a consistent corporate profile, but an honest reflection of a place and a season.
Our cacao has natural sweetness from the fermentation process. Adding sugar would mask the terroir, not enhance it. We make one exception: a small amount of unrefined coconut sugar in some bars — listed clearly when present.
Hand tempering a single batch takes 20–40 minutes of continuous work on the marble slab, depending on temperature and humidity. It is the step that most chocolatiers mechanise. We have not, and do not intend to.
Without preservatives, our chocolate has a shorter shelf life than commercial products. We recommend consuming within 12 weeks, stored in a cool, dry place away from direct light. In ideal conditions, properly tempered dark chocolate can last up to 12 months.
Chocolate Made
to Be Felt.
The snap. The finish. The way it holds its form until the moment it meets warmth. This is what the process exists to protect.
Shop the Collection