Empowerment comes in many forms - ours just happens to be delicious.

Our Craft

The art of creating premium, hand-crafted chocolate and coffee is our passion. We take great care to ensure quality at each step of the way, from sourcing to production, and derive deep satisfaction in offering you the best possible product. Here’s an in-depth look at how we hand-craft each beautiful bar and delicious bag of coffee, from start to finish.

Bean Selection

Finished products are only as good as the ingredients used to make them. That’s why we invest so much time in sourcing the best beans from around the world. We not only test our coffee and cacao beans for consistently high-quality flavor, but also ensure our direct-trade and growing partners uphold our ethical standards.

Sorting

After the raw beans arrive at Moka lab in Honesdale, PA, we meticulously sort them by hand to ensure that only the best beans make it to the roaster.

Roasting

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Our coffee is always roasted in micro batches, allowing us to achieve the perfect roast each time. A unique, customized roast profile is used for each coffee, ensuring that each bean’s optimal flavors are allowed to shine.

For cacao, the same roasting principles apply as coffee; however, the roast profile is very different. We roast our cacao over a longer period of time and at a much lower temperature than coffee, to bring forward the exceptionally rich yet subtle flavors of our hand-crafted Moka bars.

Winnowing

After roasting, the beans are still covered by a husk that must be removed to ensure high-quality flavor. Winnowing is the process of removing this husk from the cacao bean, leaving only the pure raw cacao (also known as cacao nibs) within.

Stone Grinding

This is where the real magic begins: transforming raw cacao into exquisite chocolate. Our stone grinders run for 20-30 hours per batch to carefully refine the raw cacao nibs and organic cane sugar into delicious molten chocolate, which we cool into large blocks.

Tempering and Molding

This final stage of production is vital in creating the perfect bar. Both an exact science and delicate art, tempering is the process of heating and cooling chocolate so that it crystalizes into a stable form. This gives each Moka bar a beautiful sheen, sharp snap upon breaking, and temperature stability so our chocolate melts on your tongue (not in the wrapper!). We temper all our chocolate by hand to bring you the best.

From our hands to yours, we lovingly hand-wrap each Moka bar so that it looks as beautiful on the outside as it tastes on the inside.