Beanpod Chocolate - Canada's Traditional Chocolate Maker!
Beanpod Chocolate is the only Bean-To-Bar company in Canada that makes chocolate the traditional way and one of only a few in the world.
manufacture chocolate and make chocolate products from small batches of
directly imported cacao beans, and are happy to sacrifice modern speed
for old fashioned quality and freshness. We adhere to the purity
of traditional practices and consequently it takes and average of 5 days
to make each batch of fresh chocolate. These time intensive processes
allow us to maximize flavour, develop texture and mouthfeel, and provide
customers with a greater tasting experience.
We are a true 'cacao bean to chocolate bar' manufacturer and specialize in fine flavour chocolate products.
We believe in ethical business practices and 'shake the hands' of the farmers we buy from, on their farms.
We adhere to stringent environmental and sustainable practices.
We use no artificial ingredients or preservatives.
We do not compromise. Ever.
We are proudly located in historic downtown Fernie, nestled in the beautiful Rocky Mountain region of British Columbia.
Here's a quick introduction to how we make chocolate in the Canadian Rocky Mountains.
We work with farmers in Central and South America who grow, harvest, ferment and dry fine flavour cacao beans.
We import these cacao beans directly from plantations to our manufacturing plant in Fernie, BC where they are sorted, cleaned, roasted, winnowed and broken into smaller fragments called nibs.
Nibs are then loaded into our red 1948 granite melangeur (called Minny) and gently crushed for 1-3 days, depending on the recipe used and the desired texture of the finished chocolate. It also promotes the gentle release of specific chemicals which is important for flavour development. Our red refiner is often used to produce 'Fernie flakes' which are crushed cacao beans and sugar. They are delicious and used in several products, including our hot chocolate. We then accelerate flavour development in our 100+ year old brown conche, which heats, stirs and aerates the chocolate allowing the natural flavours contained within each cacao bean to be released. This conching process can take 60-72 hours and it's only finished when the Master Chocolate Maker says it tastes just right. It's a tough job, but someone has to do it. Imagine taste testing warm chocolate on the hour, every hour, for 3 days...
The chocolate making process finishes when the chocolate is turned into large blocks of chocolate called couverture. The old fashioned techniques we use allows us to develop different flavours of
couverture for specific ranges of products, without adding anything to it. Couverture is the raw material that a chocolatier, or a baker, purchases.
Couverture is then melted, tempered and moulded into various finished products (such as bars and lollipops) or used to cover bonbon, praline and truffle centers.
These products are then individually checked for quality before being wrapped and packed immediately to preserve freshness.