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Pics or it didn't happen!

ICS

Our initials in chocolate. Because we can.

The bake shop

This is where we make all of our chocolate.

Beans

This is how all our chocolate starts out in the roasting phase.

Unpackaged bars

A collection of our bars, fresh out of the molds.

Packaged bars

Our first packaged bars, from just before winter break 2012-2013.

Close-up

Here's what one of our bars looks like up close.

The automatic winnower

We use this machine to remove the shells from our beans. See our technology page for more details.

A winnowing experiment...

Someone had the idea of turning the Champion Juicer on its side and having it shoot the ground beans across a counter in an attempt at winnowing. The goal was to separate the nibs and shells by density. It made for an interesting picture, but it's no longer our method of choice.

Fat bloom

This is what chocolate looks like if it has been improperly tempered. The effect is harmless, but unsightly.

Well-tempered chocolate

This is what chocolate should look like if it's been properly tempered. Compare this to the previous image, and note that the only difference between the samples was how the chocolate was heated and cooled.

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