Our Process: From Bean to Bar at MYZO

Every bar of MYZO chocolate begins with cacao beans and a clear purpose: to craft real bean-to-bar chocolate with care, transparency, and flavor.

We source cacao directly from a family farm in Costa Rica and transform it into chocolate in our own production facility in Lutsk, Ukraine. No shortcuts. Just cacao, time, and intention.

MYZO chocolate bar packaging with cocoa beans, a glass of milk, and a cup of tea on a white surface.

1. Roasting

Roasting is where cacao begins to open - where its natural character comes forward.

Careful heat transforms raw beans into something deeper and more expressive. Notes become warmer, rounder, more defined.

We roast each batch to highlight the natural profile of our Costa Rican cacao.

More information about roasting
Jar of chocolate with lavender flowers and MYZO packaging on a white background

2. Cracking & Winnowing

After roasting, we break the beans and separate the shell from the nib.

The nib is pure cacao - the core of chocolate. Clean separation matters. It leads to smoother texture and clearer flavor.

Plate of croissants, chocolate bars, raspberries, and a cup of tea with an orange slice on a white background.

3. Refinement & Conche

Now cacao becomes chocolate.

We grind the nibs into a smooth liquid mass and refine it over time. Conching develops texture and balances flavor.

This stage defines how chocolate melts, feels, and lingers.

MYZO Hazelnut Dark Chocolate bar styled with whole hazelnuts and Costa Rican Matina cacao

4. Tempering

Tempering gives chocolate its structure.

Through precise temperature control, we create stable cocoa butter crystals. This results in a glossy finish and a clean snap.

A well-tempered bar feels right from the first touch.

MYZO chocolate bars with a box, glass of milk, and wheat stalks on a white background

5. Molding

Tempered chocolate flows into molds and takes its final form.

This is where the journey comes together - from cacao bean to finished bar, ready to be unwrapped and shared.

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Why Our Process Matters

Most chocolate skips steps or outsources them. We don’t. MYZO chocolate is:

Every decision shapes the final taste—and the story behind it.

From Costa Rica to You

Our cacao grows in the Matina region of Costa Rica, between the Talamanca mountains and the Caribbean coast.

That origin brings natural flavor: subtle fruit notes, depth, and warmth.

Our role is simple: guide it carefully from bean to bar.

Taste the Process

Each step leaves a trace.
The roast shapes aroma.
The conche refines texture.
The temper defines the snap.

Understanding the process changes how chocolate tastes.

Bean-to-Bar FAQs

MYZO sources cacao directly from a family farm in Costa Rica.

We roast our cocoa at a light to medium roast profile in order to maintain the unique flavor notes of our Matina cacao.

Conching is the stage where chocolate is refined over time to improve texture, smoothness, and flavor balance.

Tempering gives chocolate a glossy finish, a clean snap, and a stable structure.

MYZO makes chocolate any additives - without palm oil, soy lecithin, or emulsifiers.
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