Twenty-four blackbirds' poetic line of chocolates brings out the child in all of us. The packaging, alongside the engraved bars, takes us on a bicycle ride through suburban streets where telephone polls intertwine and are weighed down by silhouetted black birds.
Based in Santa Barbara, California, Twenty-four blackbirds is an exquisite artisan chocolate company that makes every bar by hand. With the advantage of being a small business, they are able to put more care into their products. That being so, their chocolate-making process is elaborate and very detail orientated; starting from sourcing out high-quality raw cocoa beans from around the world.
"Raw cocoa beans are sorted by hand to remove defective beans and foreign debris. Sorted beans get weighed and spread out onto trays for roasting. Beans are roasted from 30-60 mins at temperatures from 230F-300F to further develop chocolate flavor. Cooled bean are then coarsely crushed to loosen the shell from the nib. The mixture of the crushed nib and shell is then sorted by size. The sorted nib and shell mixture gets poured into a winnower for separation. Nib and shell are fed into an air current. The lighter shell is carried away, allowing the cleaned nib to be collected. Nibs and sugar are refined ( and concurrently crushed) until the texture is smooth and the flavor has developed fully. Finished chocolate is poured into 20-40 Ib blocks and left to age for 2-8 weeks to allow the flavors to settle. Chocolate is then tempered and dispensed into molds. Dispensed chocolate is distributed evenly in the molds with a vibrating table. Air bubbles are also removed on the vibrating table, while also leaving the chocolate in the mold. Tempered and cooled bars are de-molded, checked for aesthetic defects and weighed."
"Bars are hand-wrapped in parchment, then wrapped in our labels, which are designed and printed in-house."
Designed by twenty-four blackbirds
Country: United States