1. Harvesting and Pod Opening

We along with help of farmers harvest ripe cacao pods by hand using machetes.

The pods are split open to extract the cacao beans, which are surrounded by a sweet, white pulp.

2. Fermentation

The beans and pulp are placed in wooden boxes or banana leaves to ferment for 3-7 days.

Fermentation is crucial it removes bitterness, develops flavor precursors, and darkens the beans.

3. Drying

Beans are spread out under the sun on raised beds or mats to dry for 5-14 days.

Drying reduces moisture to about 6-7%, preventing mold growth.

Once dried, beans are packed into burlap sacks for transport to chocolate makers.

4. Roasting

Chocolate makers roast the beans at temperatures between 225-275°F (107-135°C) for 20-50 minutes.

Roasting enhances flavor and makes the beans easier to process.

5. Cracking and Winnowing

The roasted beans are cracked to separate the cacao nibs from the papery husks.

Winnowing (using air or machines) removes husks, leaving only the flavorful nibs.

6. Grinding and Conching

The nibs are ground into a thick paste called chocolate liquor (pure cacao mass).

The liquor is refined further with sugar, milk (for milk chocolate), and cocoa butter.

Conching, a long mixing process (sometimes 24+ hours), smooths and develops flavors.

7. Tempering and Molding

The chocolate is carefully heated and cooled in a process called tempering, which ensures a glossy finish and proper snap.

then poured into molds to set into bars, truffles, or other forms.

8. Packaging and Distribution

Once hardened, the chocolate bars are packaged and sent to stores worldwide.

Artisan bean-to-bar makers often highlight the origin of the cacao on their labels.

From a single cacao pod to a delicious chocolate bar, this journey takes months or even years, a true craft blending agriculture, science, and artistry.