Our Chocolate making process begins with harvesting ripen cacao pods (Grown in West Godavari region in Southern India , where our chocolate unit is present) and carefully extracting the beans. These beans are then fermented at our fermentation unit and sun-dried carefully, naturally using drying rakes to develop their flavor. Next, the dried beans are roasted, cracked, and winnowed to separate the nibs from the shells. The nibs are then stone-ground traditionally into a thick paste called chocolate liquor, which is then refined and conched to achieve a smooth texture. After tempering, the chocolate is poured into molds and cooled to create the final bar. Tree-to-bar approach emphasizes quality, traceability, and often sustainability, with a strong connection between Manu & Co and the cacao-growing community.