It all starts with a careful selection of cacao pods which have been grown and gathered without the use of any chemical products whatsoever. After the careful selection, one by one, the pods are open and the workers scoop out the pulp – covered cacao seeds and discard the husks.

Then the beans are put into wooden boxes and covered with banana leaves where they are allowed to ferment naturally. This process takes between two to eight days to complete, depending on the specific requirements of the customer.

The beans are then dried naturally in wooden plates for one or two days and then the beans are heated through the sun where the pulp around the seeds activates enzymes, and creates compounds that give the seeds their chocolate flavor.

After the shell is removed from the beans, what remains are coca nibs.

These nibs are then ground to form Cocoa Mass (also known as Cocoa Liquor) which is pure chocolate in its roughest form. Pressing the cocoa liquor will squeeze out the cocoa butter, leaving behind cocoa solids which when pulverized produce cocoa powder to be used in beverages, cooking and baking. The combination of cocoa solids and cocoa butter creates a bitter chocolate but most people prefer to consume chocolate that has been sweetened with sugar. An even more popular choice is milk chocolate – sweet chocolate that contains additional milk.  

Net Weight: 80g

- Orgnic, Kosher, Fairly Traded, Contains 0 White Sugar.