The GODSHEY process
From cacao pod
to artisan bar
Nine deliberate stages, each one protecting the flavor the last stage worked to build. Nothing is rushed — some steps take days, others take weeks.
Sourcing the beans
We work with farmers who share our standards — harvesting at the optimal moment and following careful fermentation and drying, the foundation of every bar’s flavor.
Cleaning & sorting
Every batch is inspected on arrival. Subpar beans and stray matter are removed before anything moves further down the line.
Roasting
Precision roasting draws out the chocolate flavor everyone recognizes — under-roast and it stays hidden, over-roast and it turns to char.
Cracking & winnowing
Beans are cracked open, then winnowed — the light husk is carried away, leaving only pure, clean nibs behind.
Grinding & conching
Small-batch grinders work the nibs for three days to reach our signature smoothness, then conching — a day or two more — rounds out any harshness.
Ageing
The chocolate rests alone for several weeks, giving its elements time to settle into a deeper, richer flavor profile.
Tempering
Careful tempering builds the right cocoa butter crystal structure — the difference between a dull bite and a clean snap and melt.
Molding the bar
The tempered chocolate is shaped into the finished GODSHEY Artisan Chocolate bar.
Packaging & storage
Each bar is packaged and stored with care, ready to ship the moment your order comes in — pristine, all the way to your door.