From Madagascar,from Jamaica , Ecuador, Caribbean islands , Trinidad and Grenada ,each year come from all over the world scores of hemp sacks containing precious cocoa beans which, under the close supervision of experienced maîtres chocolatiers are transformed into chocolate.
The cabosse , this is the name of the fruit of the cacao trees, contains about30-40 seeds ; After the opening of the fruit, the seeds are extracted and fermented and dried.
Dried seeds are extracted from hemp bags and than are dried and processed in indirect fire, toasts topped with, already at this stage the cocoa aroma wide releases.
The concasseur separes seeds from the husk to get the cocoa nibs. the cocoa nibs are crushed in order to extract the cocoa mass. Afterwords the ingredients are all stirred together and this mixture becomes very fine.
The conching is one of the most important steps for the realization of high quality chocolate. This step allows you to remove moisture and volatile acids in order to reach the final aroma; the end result is an extremely velvety chocolate.
The last step of the process is the tempering, which allows for the crystallization of gogoa butter in liquid chocolate.