The Art of Stone-Grounded Chocolate: The Journey Behind JackD

Chocolate has come a long way — from ancient rituals to modern indulgence. But somewhere along the way, the world moved too fast. Factories replaced craftsmanship. Speed replaced patience. And chocolate slowly became more about shortcuts than soul.

At JackD, we decided to go back to where chocolate truly began.

Where Chocolate Started Centuries ago, cacao wasn’t just food — it was culture.
People ground cacao beans on stone slabs, slowly turning them into a rich, silky paste. This wasn’t just a method. It was an art form.

Chocolate was:

• Handmade
• Fresh
• Pure
• Meaningful

And most importantly, it was made with time.

How Chocolate Changed Over Time

As chocolate became popular, production shifted to machines.
Fast processes replaced slow stone-grinding.
The goal became quantity, not quality.

Chocolates today are often:

• Heated at high temperatures
• Mixed with stabilisers
• Filled with palm oil
• Rushed through industrial grinders

The result?

Chocolate that tastes good but loses its depth, aroma, smoothness, and soul. The Return to Stone Grinding

Stone-grinding is one of the oldest chocolate-making techniques in the world.
It’s slow.
It’s patient.
And it’s exactly what brings chocolate back to life.

When cacao is stone-ground for 24 hours?

1. The flavour opens up naturally

Slow grinding lets the cocoa release its deep, layered notes — the kind you never taste in fast-processed chocolate.

2. The texture becomes naturally smooth

The grinding stones break the nibs gradually, creating a creamy flow without emulsifiers

3. The chocolate keeps its character

• Nothing is overheated.
• Nothing is lost.
• The aromas stay intact.
• The richness stays real

4.The ingredients stay pure

Stone grinding doesn’t need:
• Palm oil
• Preservatives
• Emulsifiers
• Artificial stabilisers
The process itself gives smoothness.

Chocolate Made the Way It Was Meant to Be

• JackD uses this traditional method because it respects the cacao.
• It respects the craft.
• And it respects the person eating it.

This is chocolate that tastes

• Richer
• Smoother
• More authentic
• More alive

You don’t just taste cocoa — you taste the journey

The Evolution That Comes Full Circle

From ancient stone slabs

→ to industrial machines
→ to modern shortcuts
→ back to the roots again

Chocolate has evolved, but the best version of it is still the oldest one — the one made slowly, naturally, and honestly

JackD brings that back

• Chocolate the way it once was.
• Chocolate the way it should be.
• Chocolate with a story in every bite