Depending on the weather, the cacao will dry for 2-4 days.
After drying, the cacao is then ready to be roasted.
Roasting, grinding and packaging the chocolate:
On our farm, we roast the chocolate in a very artisanal way, using a simple pot on a wood fire, that, after stirring it for about 30 minutes, gives it an amazing subtle woody flavor.
After roasting the cacao beans, we remove the husk and manually separate them.
Once the beans are husk-free they are ready to be ground and melted.
At this point, we can add in some natural seeds to give the chocolate different premium flavors.
Natural flavors we might add include: mandarin skin, rice, sugar cane, chia, quinoa, and peanuts.
Have an idea for a new chocolate flavor? We’re always experimenting with new combinations, so let us know and we’ll test it out.
As a result of the friction from the artisanal grinder, the cacao beans melt, leaving us with our final product.
Depending on the weather, the cacao will dry for 2-4 days. After drying, the cacao is then ready to…