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Mason Chocolates - Bean to Bar Process
The Journey

From Tree to Table

Our manufacturing journey is a testament to authentic craftsmanship, where we oversee every meticulous step. We believe that true luxury lies in the details—the soil, the climate, and the hands that tend to the cacao.

Explore the Process
The Source

Rooted in Indonesian Soil

Our chocolate begins long before it reaches our facility. It starts in the lush, volcanic soils of Indonesia, where we maintain long-term, direct-trade partnerships with small-scale farmers. We work alongside organizations like the Rainforest Alliance and Rikolto to ensure a sustainable supply chain that is free from child labor and slavery.

By paying premium prices directly to farmers, we ensure that only the ripest, highest-quality beans are selected. This dedication to ethical sourcing results in a chocolate that not only tastes exceptional but supports communities and preserves the rainforest.

Our Farmers
Cacao farmer holding fresh pods in an Indonesian plantation
Craftsmanship

The Art of Transformation

Once the cacao reaches our facility in Bali, it undergoes a careful transformation. We combine ancient techniques with modern precision to unlock the full potential of every bean.

01

Fermentation

Fresh beans are fermented in wooden boxes for 5-7 days. This critical step develops the complex flavor precursors essential for fine chocolate.

02

Drying

Sun-dried on raised beds, the beans lose moisture slowly to prevent mold and ensure stability during storage and shipping.

03

Roasting

We roast in small batches using custom profiles for each origin. This is where the distinct tasting notes—fruity, nutty, or floral—are revealed.

04

Winnowing

The roasted shells are cracked and removed, leaving behind pure cacao nibs. We meticulously winnow to ensure zero contamination.

05

Grinding & Conching

Nibs are ground into a smooth paste. Our long conching process smooths the texture and removes bitter acids, resulting in creamy chocolate.

06

Tempering

The final step involves carefully heating and cooling the chocolate to form stable crystals, giving our bars that perfect "snap" and glossy finish.

Our Promise

Absolute Purity

To maintain absolute flavor integrity, our artisan chocolate makers craft each recipe using pure cacao butter and absolutely no artificial additives.

No Emulsifiers

We rely on the natural emulsifying properties of pure cacao butter, not soy lecithin.

No Palm Oil

We never use cheap fillers. Our chocolate is 100% cacao butter based.

No Refined Sugar

We use organic cane sugar to sweeten our bars, maintaining a purer taste.

Vegan Friendly

Our dark chocolate is naturally dairy-free, celebrating the purity of the bean.

Our Partners

Building a Sustainable Future

We are proud to collaborate with global organizations dedicated to preserving the environment and supporting farmer livelihoods.

Rainforest Alliance Rikolto Direct Trade
Mason Chocolate factory interior in Ubud
Visit Us

Experience the Magic

See the process firsthand. Visit our factory in Ubud to watch our chocolatiers at work and sample our award-winning, freshly made chocolate.