| 1.Harvesting |
Collect pulps from cacao pots.
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| 2.Processing |
Fermentation begins once the beans are separated from pulps to expose the air. Wrap the beans with banana leaves for further fermentation and sun-dried. Colour of the beans change to dark brown.
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| 3.Cleaning & Sorting |
Remove dust from the beans and sort the good beans only. |
| 4.Roasting |
Roast the beans to remove any remaining liquid contents, kill any bacteria, develops flavours. Also, roasting helps to separate the outer husk. |
| 5.Cracking & Winnowing |
Crack the beans and place them into a Winnower to sort cacao nibs from outer husk.
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| 6.Grinding |
As Approx. 55% of nibs is made of cacao butter, it’s not necessary to add any fluid but grind finely to a paste. |
| 7.Conching |
Use a machine called “Conching Machine” to knead a paste whole day. This process also helps to remove excess odour or fluid and produces a chocolate-like silky smooth texture. |
| 8.Tempering |
Tempering process makes glossy beautiful chocolate. |
| 9.Molding |
Pour a chocolate in a mold, chill to set. And it`s done! |