THERE ARE FOUR PARTS TO THE “PACKAGING” STEP TO MAKE SOCHATTI.
SoChatti is removed from the grinder and strained through a fine-mesh sieve to filter out any unground ingredients and ensure the quality of every SoChatti batch. This step enables our artisans to use natural ingredients, such as whole fresh mint leaves, while ensuring a product with the desired smooth mouthfeel.
SoChatti is placed in a vacuum chamber while the pressure is decreased nearly 100 times. This process pulls out all of the microscopic air bubbles that may degrade the flavor over time and adjusts the acidity of the chocolate to the artisan’s preference. This step takes only minutes, but the difference in the flavor profile is night and day
Following outgassing, SoChatti is immediately bagged to preserve flavors for years to come. Sochatti is forced under high pressure through a 5-milimeter nozzle to fill each pouch in less than 12 seconds. Bags are capped and ready for labeling.
Artisans create the label only after the final batch is tasted. Tasting notes are articulated on the spot and printed on labels within minutes of a finished batch. Labels with batch date and tasting notes are placed on the pouch and logged into our system. No two batches are identical, so stock up when you find a batch you truly love.