About
TERRA, originated from the Latin word for "earth," conveys the message of warmth, solidness and vigorousness. As a chocolate maker, all products are made from bean to bar. Terra focusses on fine-tuning every detail in the process, from roasting raw beans to moulding, while pairing cacao with flavors from all around the world.
Exploring Terroir from All Over the World
TERRA provides the most diverse single origin bean-to-bar chocolate in Taiwan, and looks forward to unfolding the story of terroir of cacao from different regions.
"There's no need to force yourself to taste the flavors that others describe. When you can gradually discover the differences in flavors through your own experiences, you can establish a deeper connection with the terroir stories behind the cocoa beans."
和所有食材一樣，可可栽種環境的土壤、氣候、品種以及人為處理方式等因素都會影響它的風味，概念類似法文裡的風土 (terroir)，是自然與人文結合發展出來的結晶。
WHAT IS BEAN TO BAR
From selecting cocoa beans, roasting, grinding, tempering, to molding, every step is personally carried out by the brand itself. TERRA is steadfast and dedicated to completing every detail, and that is what "Bean to Bar" is all about.
1Bean Selection
To ensure the flavor quality, the brand carefully removes impurities and defective beans during the bean selection process. This helps to avoid any negative impact on the flavor.
2Roasting
At the appropriate temperature, the Maillard reaction occurs, resulting in a diverse range of flavors.
3Grinding
Crushing the cocoa beans into pieces is accomplished through the use of gears.
4Winnowing
Separating the Shell and Nibs
5Conching
Grinding the cocoa liquor and other ingredients, such as powdered sugar, to a particle size of 30 micrometers or smaller.
6Tempering
By carefully raising and lowering the temperature, the cocoa butter molecules are disrupted and then reformed into stable crystals.