Our bean
At Over Lab, we used cocoa pod origin within Rayong province. By cooperating with farmers, we able to control every single process from harvest, fermentation through finishing chocolate.
All processes we perform the check, record, and reference to the scienctific method. Both Microbiology, Fermentation Technology, and Chemistry process are used as our reference method with standard measurement tools.
With help from PK Chocolate, who processing our cocoa bean that highly understand how to process cocoa bean, this makes sure that we get highest quality bean to process after.
This makes us be “TREE TO BAR” chocolate production
