Our method
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Cacao trees grow in hot and humid areas approx. 20° north or south of the equator. |
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The cacao fruit, or pod, is picked from the tree and cut open. Inside are about 20-30 beans in a sweet white pulp. |
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Over 4-9 days the pulp breaks down starting a chemical reaction of yeast and good bacteria. Here most of the bean’s flavor is developed. |
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The beans are laid out to sun dry for another 5-7 days with regular, even turns. |
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After drying, the beans are ready |
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Adding heat develops the final flavor of the bean and makes it easier to remove its outer shell. |
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After roasting, the beans are cracked open and the light, papery husk is separated from the heavy, dense cocoa nib. |
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The nibs are put through a pre- grinder which crushes them into cocoa mass. The mass is then refined with cane sugar and other ingredients for up to three hours. |
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Once smooth, the chocolate is melted and slightly cooled while constantly agitating it. This gives the finished chocolate a good shine, snap, and melting point. |
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Omnomomnomomnomomnom |
