Agrochemical-free cacao beans from Bijagua are sorted for size and quality.
There are many steps in the process from bean to bar!
Every step of the way the beans are processed in small batches.
Once cooled, beans are broken to release the husk.
The next step is to seperate the seed from the husk in this winnow, resulting in cacao nibs.
Tempering produces a chocolate with a smooth, glossy texture which snaps when you break it, yet melts in your mouth. Yum!
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