It is a cocoa recognized as high quality, with low tannin content, reserved for the manufacture of the finest chocolates. The tree is fragile and of low yield. The grain is thin, soft and not very aromatic. It represents, at most, 10% of world production.
Allow the flavor of the beans to intensify.
The roasted cocoa is crushed until obtaining small pieces of seeds without hulls.
The cocoa beans are ground to obtain the cocoa mass.
The cocoa is pressed to extract the cocoa butter.
It consists of adding other products, such as: sugar, vanilla, cinnamon etc …
It is refined by stone mills, lowering the size of the particles, to obtain the sensation of creaminess of chocolate.
The conching consists of reducing the acidity of the chocolate.
The chocolate paste is poured into molds that give the final shape.