From Bean to Bite
Magnum cocoa beans have a long way to go before they become Magnum chocolate. We’re working closely with the Rainforest Alliance to make sure all our cocoa beans are responsibly sourced. It’s about quality and sustainability throughout every step of the journey.
On Rainforest Alliance Certified™ farms, farmers are taught that the best way to get the most from their cocoa beans is to leave them to ferment.
When it’s time to collect the beans, the bitter cocoa flavour has been replaced by the first hints of the taste, smell and colour of Magnum chocolate as we know it.
The farmers know the best place to dry their fermented beans is out under the scorching sun. They rake through them regularly to make sure they all dry evenly – some farmers even dance across the beans to spread them out.
Water slowly evaporates from the cocoa beans until they’re properly dry and perfectly ready.
Selecting and roasting
Only beans that meet our standards will become Magnum chocolate. Farmers are trained to pick the best ones, which they package and send to us ready for the next stage of the journey: roasting.
The cocoa beans are fragile, so we roast them gently. We start at 100◦C and gradually turn up the heat, roasting for at least 20mins.
Finally, we strip the beans from their shells. It’s time to make Magnum chocolate.
Making Magnum Ice cream
Perfectly roasted cocoa beans are crushed and ground into a rich cocoa paste, then turned into liquid chocolate. Other essential ingredients such as cocoa butter are stirred into the mix until it reaches the perfect taste and thickness.
As the warm, rich chocolate wraps over our velvety vanilla ice cream, it instantly cools down to leave our signature solid, thick Magnum chocolate – ready and waiting to be cracked.
Select your indulgence
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