The finest cacao beans are used for our single origin bars, but the taste can change from year to year just like fine wine because it all depends on the sun and the rain. Our multi-origin bars are made with a mixture of cacao that is mixed for flavor, so it will impart the same flavor profile each time. Is one type of chocolate better than the other? Not really. It just depends on your one taste preference. All of our chocolate is ethically sourced and grown on small family farms.
When the beans are completely dry, they are ready to be bagged and shipped. When the beans arrive they must be carefully inspected. Bad beans and debris must be removed before the cacao beans are made into chocolate.
Once the beans are removed, farmers ferment the beans by covering them with banana leaves for an average period of three to five days. Careful fermentation is very important in developing the flavor characteristics of each chocolate.
After the fermentation is complete, the farmer then spreads the beans out to dry naturally in the sunlight. Drying the cacao beans in natural sunlight enhances the chocolate flavor.
“The greatest tragedies were written by the Greeks and Shakespeare. Neither knew chocolate. ” Sandra Boynton