Our Cacao & Chocolate

We make the chocolate in our desserts.

At Miann, chocolate does not arrive as finished couverture ready to melt. We start with cacao beans and make the chocolate ourselves in Ponsonby.

From cacao bean to finished chocolate

Our process starts with carefully selected cacao. We roast the beans, crack and winnow them, then grind the cacao in small batches before refining, tempering and moulding the finished chocolate.

That chocolate becomes far more than a bar. It is used throughout our patisserie, cakes, bonbons, gelato, hot chocolate and plated desserts.

Origin matters

Different cacao origins bring different flavours. We work with cacao from regions including the Solomon Islands, Papua New Guinea and Peru, and create small-batch bars that let those differences show.

For us, transparency matters too. We want customers to know where the cacao came from and that the chocolate was actually made here by us.

Why bean-to-bar matters

Making chocolate from the bean gives us control over roasting, texture, sweetness and flavour. It also connects the chocolate in our desserts directly back to the cacao it came from.

That is what makes Miann different: pastry craft and chocolate making under one roof.

A Bar Apart

Miann is a member of A Bar Apart, a New Zealand initiative that helps identify genuine bean-to-bar chocolate makers committed to transparency around origin and process.

Visit the chocolate factory

Our chocolate-making operation is based at Miann Ponsonby. You can see the story continue from cacao to chocolate, then into the desserts and drinks we serve every day.

Unmistakably Miann.