©2018 Belyzium Impressum
BELYZIUM Craft Chocolate
Privacy Policy Distributors and Partners
BELYZIUM is a small-scale, Tree to Bean to Bar Craft Chocolate manufacturer operating in Belize, California and Germany. We are dedicated to producing only the finest quality chocolate using the best organic ingredients.
Our cacao is organically* grown in the pristine jungle of Southern Belize, shaded by rain forest and in perfect harmony with nature. Hand-harvested cacao beans are meticulously fermented and then sun-dried. The fermentation and drying techniques are fine-tuned by us to produce the best possible chocolate. To learn more about cacao growing, processing and origins of BELYZIUM please watch our video documentaries. In our Artisan Chocolaterie in Berlin the beans are gently roasted and refined for a short time to preserve their exquisite flavor and aroma. The result is pure, rich and fresh chocolate, made in small batches for you to enjoy. In our chocolate you will find a well-rounded, complex, lingering chocolate flavor and aroma, spiciness and a characteristic seductive fruitiness.                              *DE-ÖKO-006
1. GROWING AND HARVESTING CACAO High quality chocolate can be made only from fine flavor beans. Our cacao is a hybrid of the wild native Criollo and Trinitario variety, both of which are highly prized for their flavor. All our cacao is grown using the methods of organic agriculture and harvested by hand. The harvesting takes place constantly from January to June. CRAFTING BEAN TO BAR CHOCOLATE IN BERLIN Magical transformation of cacao beans into chocolate 10. TEMPERING & MOLDING Cocoa butter can create 6 different types of crystals depending on how chocolate mass is cooled down. Our regular BELYZIUM bars are tempered in a regular way to produce shiny and snappy bars which are shelf stable and contain mostly type V crystals. Our unique TABU chocolate is tempered in a different way and contains mostly type I and II crystals which require refrigeration to be stable, but melt at 18-22° C and offer this unique and unforgettable flavor and sensation. 11. PACKAGING All our chocolate bars are inspected and packaged by hand shortly before they are sold ensuring the perfect freshness. 2. FERMENTATION The raw, aka “wet” beans, are placed inside wooden boxes and covered with insulating material. The sugars in the pulp begin to ferment and the temperature inside the box rises. The fermentation takes between 5 - 7 days during which time the beans have to be mixed repeatedly. Many complex chemical reactions take place during the fermentation and aid in development of the fine cocoa flavor. 4. CLEANING AND STORAGE The completely dry beans are inspected and cleaned of flat beans and pulp residue. The beans are then stored in bags in a cool and dry place. It is critical that the moisture content of the beans is maintained at a low level to prevent development of mold. This is a big challenge in the humid tropics. 6. ROASTING Roasting enhances the unique flavor and aroma of cacao beans. It is an important step in chocolate production and is much gentler than coffee roasting. We develop special roasting profiles fine tuned for different types of chocolate products and cocoa beans. 8. GRINDING After winnowing the cocoa nibs are ground into a coarse paste called cocoa liqueur. The grinding process creates heat that melts and distributes the cocoa butter evenly throughout cacao mass. This is already chocolate but in its crude form requiring further refining. 3. DRYING At the end of fermentation, the beans are moved to a drying facility where they are spread on wooden platforms and dried over the period of 5 to 7 days. All of our beans are sun-dried using the combination of direct sun exposure and specialized solar driers putting the polishing touches on their fine flavor. Drying is just as important for producing the best possible beans. 5. SHIPPING We ship our beans from Belize directly to Germany, where they are processed into a dazzling range of delicious chocolate products at our Belyzium Chocolaterie. The beans are shipped by sea and great care is required to make sure that they make a safe journey. 7. CRACKING & WINNOWING Cocoa beans are manually cracked to release the pieces of bean kernel from the shell. The pieces of kernel are called nibs. The cracked shell and nibs are separated by the process called winnowing. Cocoa nibs go to the production of chocolate and shells are used to make a refreshing and healthy drink we call “cacao tea”. 9. REFINING & CONCHING At this stage the chocolate aromas further develop, some acids evaporate and the texture becomes fine and smooth. We use granite stone grinders to refine and conch our chocolate. This is when sugar and spices may be added. GROWING AND PROCESSING CACAO IN BELIZE
BELYZIUM is a small-scale, Tree to Bean to Bar Craft Chocolate manufacturer operating in Belize, California and Germany. We are dedicated to producing only the finest quality chocolate using the best organic ingredients. Our cacao is organically* grown in the pristine jungle of Southern Belize, shaded  by rain forest, and in perfect harmony with nature.   Hand-harvested cacao beans are meticulously fermented and then sun-dried. The fermentation and drying techniques are fine-tuned by us to produce the best possible chocolate. To learn more about cacao growing, processing and origins of BELYZIUM please watch our video documentaries. In our Artisan Chocolaterie in Berlin the beans are gently roasted and refined for a short time to preserve their exquisite flavor and aroma. The result is pure, rich and fresh chocolate, made in small batches for you to enjoy. In our chocolate you will find a well- rounded, complex, lingering chocolate flavor and aroma, spiciness and a characteristic seductive fruitiness.  *DE-ÖKO-006    
Impressum ©2018 Belyzium
About
Privacy policy 1. GROWING AND HARVESTING CACAO High quality chocolate can be made only from fine flavor beans. Our cacao is a hybrid of the wild native Criollo and cultivated Trinitario variety, both of which are highly prized for their flavor. All our cacao is sustainably grown using the methods of organic agriculture and harvested by hand. The harvesting takes place constantly from January to June. 2. FERMENTATION The raw, aka “wet” beans, are placed inside wooden boxes and covered with insulating material. The sugars in the pulp begin to ferment and the temperature inside he box rises. The fermentation takes between 5 - 7 days during which time the beans have to be mixed repeatedly. Many complex chemical reactions take place during the fermentation and aid in development of the fine cocoa flavor. 3. DRYING At the end of fermentation, the beans are moved to a drying facility where they are spread on wooden platforms and dried over the period of 5 to 7 days. All of our beans are sun-dried using the combination of direct sun exposure and specialized solar driers putting the polishing touches on their fine flavor. Drying is just as important for producing the best possible beans. 4. CLEANING AND STORAGE The completely dry beans are inspected and cleaned of flat beans and pulp residue. The beans are then stored in bags in a cool and dry place. It is critical that the moisture content of the beans is maintained at a low level to prevent development of mold. This is a big challenge in the humid tropics. 5. SHIPPING We ship our beans from Belize directly to Germany, where they are processed into a dazzling range of delicious chocolate products at our Belyzium Chocolaterie. The beans are shipped by sea and great care is required to make sure that they make a safe journey. BELYZIUM ARTISAN CHOCOLATERIE Magical transformation of cacao beans into chocolate. 6. ROASTING Roasting enhances the unique flavor and aroma of cacao beans. It is an important step in chocolate production and is much gentler than coffee roasting. We develop special roasting profiles fine tuned for different types of chocolate products and cocoa beans. 7. CRACKING & WINNOWING Cocoa beans are manually cracked to release the pieces of bean kernel from the shell. The pieces of kernel are called nibs. The cracked shell and nibs are separated by the process called winnowing. Cocoa nibs go to the production of chocolate and shells are used to make a refreshing and healthy drink we call “cacao tea”. 8. GRINDING After winnowing the cocoa nibs are ground into a coarse paste called cocoa liqueur. The grinding process creates heat that melts and distributes the cocoa butter evenly throughout cacao mass. This is already chocolate but in its crude form requiring further refining. 9. REFINING & CONCHING At this stage the chocolate aromas further develop, some acids evaporate and the texture becomes fine and smooth. We use granite stone grinders to refine and conch our chocolate. This is when sugar and spices may be added. 10. TEMPERING & MOLDING Cocoa butter can create 6 different types of crystals depending on how chocolate mass is cooled down. Our regular Belyzium bars are tempered in a regular way to produce shiny and snappy bars which are shelf stable and contain mostly type V crystals. Our unique Tabu chocolate is tempered in a different way and contains mostly type I and II crystals which require refrigeration to be stable, but melt at 18-22° C and offer this unique and unforgettable “tabu” flavor and sensation. 11. PACKAGING All our chocolate bars are inspected and packaged by hand shortly before they are sold ensuring the perfect freshness of BELYZIUM Chocolate.
BELYZIUM Craft Chocolate
Distributors & Partners