Origin-Driven Cacao
We work with six smallholder cooperatives in Mexico, Ecuador, Madagascar, and Ghana, each providing micro-lots with identifiable terroir.
Sheklasweetworld Chronicle
From Nightfall Obsessions to Factory Rituals
sheklasweetworld began as an after-hours atelier experimenting with single-farm cacao and Anatolian botanicals. What started as a twilight hobby now operates as a full-scale factory, tempering chocolate candies that reflect Alanya’s skyline and the terroir of our sourcing partners.
Our chocolatiers still work in the quiet of evening, respecting the original cadence of the atelier: small batches, meticulous polishing, and a reverence for the growers who make each layer possible.
Factory Milestones
- 2012: First tempering drums installed in Alanya studio.
- 2016: Partnership with Tabasco cooperative to secure fine-flavor cacao.
- 2019: Launch of botanical infusion lab and nocturne tasting salon.
- 2024: Expansion into temperature-controlled global dispatch.
How We Craft Chocolate Candies
Every bite connects the artistry of our Alanya factory with farmers, fermenters, and botanists across three continents.
Botanical Infusions
Cold-steeped rose, bergamot, and black tea from Anatolian growers bring perfumed layers to ganaches and caramels.
Crafted in the Night
Our tempering line runs after dusk, allowing patient cooling and hand-polishing that preserves gloss and snap.
Sustainable Dispatch
Reusable insulation, waxed paper, and carbon-offset couriers keep flavors intact while honoring our supply partners.
Scenes from the Factory
A glimpse at the spaces, trays, and tempering rituals that define sheklasweetworld’s nightfall production.
Evening Production Timeline
The rhythm of our factory preserves the pace of the original atelier—slow, attentive, and guided by sensory checkpoints.
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16:00
Roast & Review
Beans arrive from climate-controlled storage, are roasted in micro-batches, and cupped for acidity, aroma, and texture.
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19:00
Infusion Prep
Botanical brews simmer in copper kettles while caramel and praline bases rest in polished trays.
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22:00
Layered Casting
Tempered couverture fills hand-lacquered molds, layered with pralines, botanical creams, or aged spirits.
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01:30
Finishing & Archive
Each chocolate candy is polished, cataloged with tasting notes, and staged for concierge review before sunrise.
Our Sourcing Network
Transparent sourcing means we can trace every layer to a community partner. We invest in fermentation infrastructure, education, and soil health so future harvests remain vibrant.
- Tabasco, Mexico: Cacao criollo with honey, melon, and cedar notes.
- Esmeraldas, Ecuador: Nacional cacao lending violet, banana leaf, and toasted cane.
- Sambirano, Madagascar: Citrus-bright beans supporting our nocturne pralines.
- Kumasi, Ghana: Robust cocoa mass used for base couvertures and drinkable chocolate.
- Cappadocia, Turkey: Sun-dried apricots and rosehips for layered pâte de fruit.
- Rize, Turkey: Black tea for infusion syrups and ganache reductions.
Commitments to Our Growers
- Premium pricing indexed above Fairtrade benchmarks, revisited annually.
- Direct harvest visits every season, with shared sensory evaluations and recipe co-creation.
- Investment in fermentation boxes, solar drying beds, and humidity monitoring equipment.
- Scholarships for farmer-led innovation in agroforestry and climate resilience.
Have questions about an ingredient in your box? Email [email protected] for a sourcing dossier.
Visit the Ingredient Gallery
Explore our Alanya factory to see roasting logs, botanical macerations, and the archive of every chocolate candy we have ever poured.
Concierge appointments include a guided tasting of heritage collection bonbons paired with origin stories from our growers.
Arrange a Heritage Tour