Artisan chocolate · small batches

From the bean
to the bar.

We keep the entire cocoa journey under our own roof. We roast, crack, conch, and temper beans from family farms ourselves — in batches that fit in the palm of your hand, not in containers.

Taste the range → How a bar is made

scroll

Signature · living transformation

One bean, four states

Scroll down and watch how a single fermented bean becomes a finished chocolate bar — and how the temperature of the tempering curve travels under the chocolatier's hands.

Phase 01 / 04 Kakaový lusk a syrové boby

Bob

Tempering curve · °C over time

Crystals that give chocolate its shine

45°Melting

Bob. Fermented and dried cocoa bean — the raw material that holds the entire flavor of the future chocolate bar.

Craft step by step

From bean to bar

Six steps during which we never let the chocolate out of our hands. No industrial mass, no foreign fats — just cocoa, cane sugar, and time.

Bean Selection

We taste fermented and dried beans from family farms like wine — origin by origin. We take only those with a clean, distinct flavor.

Roasting

18 to 25 minutes at 110–130 °C. This is where acidity, fruitiness, and depth of bitterness are decided — each origin has its own curve.

Crushing and Winnowing

We crush the roasted beans and separate the husk with an air stream. What remains is pure cocoa nibs — the foundation of all flavor.

Conching

The nibs go into a granite melanger. Tens of hours, for some origins even days, the mass is refined and aerated — roughness disappears, silkiness arrives.

Tempering

We cool and reheat in a controlled manner to form the right cocoa butter crystals. Without them, there is no shine or that snap when broken.

Molding and Aging

We pour the finished mass into molds, let it crystallize, and age for a few weeks. Then we pack by hand — bar by bar.

Current assortment

Chocolate bars, pralines and drinks

Origin bars rotate according to harvest, so what is on the counter today may not be there in a month. The percentage indicates cocoa content — the higher, the more raw the experience.

About the chocolate factory

It all started with one melanger in the kitchen

POD was born from simple stubbornness: we wanted to know how chocolate tastes when no one mishandles it along the way. We bought a sack of beans, a small grinder, and burned the first three batches.

Today we roast in our own workshop in Žižkov, work directly with growers in Peru and Madagascar, and still wrap every bar by hand. We stay small on purpose — big numbers would take away the best part.

Chocolate is not an ingredient. It is a finished craft that can be hidden in a single bar. Bára & Tomáš · founders of POD

Chocolatier tempering chocolate in the workshop

Žižkov Workshopwe roast & conch every week

Stop by for a bitter.

The shop and the workshop are at the same address. Come to taste, watch the work, or pick up your order.

Where

Krásova 14, Prague 3 — Žižkov

Open

Tue–Fri 10:00 – 19:00 Sat 09:00 – 16:00 Sun–Mon closed (roasting)

Phone

+420 776 508 777

E-mail

[email protected]