Step 01
Grow & harvest
Cocoa trees flower and fruit in the humid tropics. When the pods ripen to gold, red or orange, farmers cut them by hand — one at a time.
From farm to Kora
From a pod on a tree to a bar in your hand.
An honest look at how Kora chocolate is made — what happens at origin with our suppliers, and what we do ourselves in Kenya.
At origin · our cocoa suppliers
At Kora · crafted in Kenya
Step 02
Ferment
The beans and their sweet white pulp rest in wooden boxes or under banana leaves. Fermentation develops the flavour precursors that later become chocolate.
Step 03
Dry
Beans are spread on raised beds to dry in the sun, turned by hand until the moisture is just right for storage and travel.
Step 04
Roast, grind & refine
Our suppliers roast and grind the beans and refine them into the smooth chocolate mass that arrives at Kora.
Step 05
Check
Every delivery of chocolate mass and every complementary ingredient is checked before it enters production.
Step 06
Formulate & flavour
We formulate each recipe and fold in African flavours — Kenyan macadamia, coffee and more — to create the character of every bar.
Step 07
Temper
Chocolate is carefully heated and cooled so the cocoa butter sets in a stable form: the secret to a glossy finish and a clean snap.
Step 08
Mould & cool
Tempered chocolate is poured into moulds, tapped to release air and cooled slowly until it sets.
Step 09
Pack & deliver
Bars are wrapped in gold foil, sleeved in Kora packaging with a QR story code, and sent on their way to you.
Quality at every step
How we look after your chocolate.
Ingredient checks
Incoming chocolate mass and ingredients are inspected before use.
Controlled tempering
Careful temperature control for gloss, snap and a slow, even melt.
Traceable packs
QR codes link each pack to its product story and, where available, batch details.
Careful storage
Bars are kept cool and dry, and packed to travel well to your door.