Bean to bar - small batch - imaginary concept

Chocolate,
Sculpted.

ORRA is a small-batch chocolate house. Single-origin cacao, stone-ground for days, poured into bars that behave more like objects than candy. Drag the truffle. Then keep scrolling.

01 / MANIFESTO
We treat cacao the way studios treat clay - roasted slow, ground for days, tempered until it holds light.
BEAN TO BAR + STONE GROUND + SMALL BATCH + SINGLE ORIGIN + BEAN TO BAR + STONE GROUND + SMALL BATCH + SINGLE ORIGIN + 
02 / THE BARS
Three origins. Three moods.
70%

Ember

Single-origin dark, roasted until the edges smoke. Dried fig, burnt sugar, a finish that lingers like a hearth.

54%

Milk & Salt

Slow-caramelised milk chocolate with flakes of sea salt folded in at the very end. Soft, then suddenly bright.

85%

Midnight

Our darkest pour. Black cherry, espresso, almost no sweetness at all. For the last hour of the day.

03 / CRAFT
Four days from bean to bar.
01

Roast

Small drums, low heat, long time. Each origin gets its own curve - never a shared recipe.

02

Grind

Stone wheels turn for up to 72 hours until the texture disappears completely on the tongue.

03

Temper

Coaxed through exact temperatures so the bar snaps clean and carries a mirror shine.

04

Pour

Set into thick slabs, wrapped by hand, numbered by batch. Never rushed, never scaled past taste.

04 / FIND US

Taste the
object

Reserve a Tasting