OVERVIEW
HOW WE WORK IT
Our chocolate is made in the farm's production lab from cacao grown in Mae On. The tree-to-bar workshop is the most popular way people learn with us.
STEP I
GROW
In a tropical climate, with problems and fixes recorded season by season.
STEP II
PROCESS
In a tropical climate, with problems and fixes recorded season by season.
STEP III
MAKE
In a tropical climate, with problems and fixes recorded season by season.
STEP IV
PACKAGE & PRICE
In a tropical climate, with problems and fixes recorded season by season.
STEP V
SELL
In a tropical climate, with problems and fixes recorded season by season.
THE HANDBOOK
Vol 2, Cacao and Chocolate
Practical handbooks written from our own records, including what worked, what failed and what each step is worth. Published in Thai and English, and revised after every season.
VOL. 1
TROPICAL VITICULTURE
การปลูกองุ่นเขตร้อน
Coming soon
VOL. 2
CACAO & CHOCOLATE
โกโก ้และช็อกโกแลต
Coming soon
VOL. 3
COFFEE
กาแฟ
Coming soon
VOL. 4
TEA
ชา
Coming soon
VOL. 5
CURED
MEATS
เ นื้อแปรรูป
Coming soon
VOL. 6
CHEESE
ชีส
Coming soon
VOL. 7
ICE CREAM & YOGURT
ไอศกรีมและโยเกิร์ต
Coming soon
Our handbooks are for learning. You are welcome to use their methods on your own farm. Please credit the Skugga Mae On Agricultural Learning Center when you quote or share them.
IN THE FIELD
THE CHALLENGE
WHAT YOU CAN LEARN
- Roasting and winnowing
- Grinding and conching
- Tempering
- Molding and pralines
- Packaging and the FDA lab requirements
Tempering and storing chocolate at 30°C and above needs climate control and careful handling at every step.
THE VALUE LADDER
- Two pods (about 20 baht) become one 50 g bar (150 baht): roughly 7–9 times the value
- Chocolate: about 3,000 baht/kg
DID YOU KNOW?