How Janek chocolate is made: from cocoa bean to praline

We add pralines and chocolate from the Janek chocolate factory to our bouquets every day. Why Janek? Because their chocolate is made with the same care we put into tying flowers: by hand and with no shortcuts. Take a look at how a cocoa bean becomes a chocolate bar or a praline.

Ingredients as local and as high-quality as possible

Janek relies on ingredients it can oversee from start to finish. Wherever possible, it buys from smaller local suppliers, distilleries, orchards and small producers. For the chocolate itself, it insists on strict standards such as fairtrade. Each year it makes around 100 tonnes of products, roughly half of them directly from cocoa beans.

Photo: Čokoládovna Janek

From bean to chocolate in seven steps

1. Sorting – beans from the plantations are sorted by hand, and damaged or dirty ones are removed.
2. Roasting – every variety needs a different temperature and time to bring out its flavour. A small roaster for half a kilo of beans has grown into an oven for 5–6 kg.
3. Shelling – the shells are removed from the cooled beans, leaving crushed pieces called nibs.
4. Grinding – the nibs are ground between granite stones for several days until a smooth cocoa mass forms.
5. Maturing – the mass matures for weeks, sometimes months, so the flavours fully blend.
6. Tempering and moulding – a precise sequence of temperatures gives the chocolate its typical shine and snap.
7. Packaging – and the bar or praline is ready.

Why we pair it with flowers

A bouquet delights the eyes, chocolate the taste buds. Both are made by hand, so they naturally belong together. You can choose boxes of Janek pralines, chocolate bars or the ready-made bouquet and chocolate combinations below. We add the chocolate to the same delivery as the flowers and deliver everything together across Prague.

Bouquets and boxes with Janek chocolate

Informace o výrobě čokolády jsme převzali z webu Čokoládovny Janek, článek Jak vzniká JANEK.