Cocoa pods are only harvested when ripe; a technique which preserves the tree and ensures blossing over and over again. Various tools, such as the machete, the pike pole or shears are used for harvesting.

Cocoa pods are only harvested when ripe; a technique which preserves the tree and ensures blossing over and over again. Various tools, such as the machete, the pike pole or shears are used for harvesting.

The cacao seeds which are covered in a white pulp are removed by hand and placed into wooden boxes covered in banana leaves.

Fermentation is the first critical step of aroma profile and flavour development.

Fermenting ranges between 4-6 days

The cacao seeds which are covered in a white pulp are removed by hand and placed into wooden boxes covered in banana leaves.

Fermentation is the first critical step of aroma profile and flavour development.

Fermenting ranges between 4-6 days

This stage takes place outside and in the sun. The beans are generally laid out in wooden trays and stirred around several times a day.

Depending on weather conditions, it may take 8 - 15 days to drop moisture content from 60% to 8%.

Drying has to be monitored continuously. If it rains or the sun is too strong, the beans have to be covered quickly.

This stage takes place outside and in the sun. The beans are generally laid out in wooden trays and stirred around several times a day.

Depending on weather conditions, it may take 8 - 15 days to drop moisture content from 60% to 8%.

Drying has to be monitored continuously. If it rains or the sun is too strong, the beans have to be covered quickly.

During this essential stage in the flavour creation process, cocoa beans are roasted to cultivate their aromas.

The temperature and time varies depending on the origin of the beans and the type of cacao.

The shell loosens, the colour darkens and the roasting aromas develop.

During this essential stage in the flavour creation process, cocoa beans are roasted to cultivate their aromas.

The temperature and time varies depending on the origin of the beans and the type of cacao.

The shell loosens, the colour darkens and the roasting aromas develop.

The beans are cracked to separate the shell from the bean.

The husks are blown away leaving the broken beans now called "nibs"

These nibs will be used in the blending stage.

*Also enjoyed as a crunchy snack on their own

The beans are cracked to separate the shell from the bean.

The husks are blown away leaving the broken beans now called "nibs"

These nibs will be used in the blending stage.

*Also enjoyed as a crunchy snack on their own

The cocoa nibs are finely milled between rollers and transformed into a fluid paste called cocoa mass or cocoa liquor.

Cocoa liquor is then mixed with sugar to make dark chocolate, and with milk powder and sugar if making milk chocolate. This mixture forms a chocolate paste, which is further refined to achieve a smooth and creamy texture for tasting.

The cocoa nibs are finely milled between rollers and transformed into a fluid paste called cocoa mass or cocoa liquor.

Cocoa liquor is then mixed with sugar to make dark chocolate, and with milk powder and sugar if making milk chocolate. This mixture forms a chocolate paste, which is further refined to achieve a smooth and creamy texture for tasting.

The paste obtained is placed in a 'conche'. This is a giant mixer where the chocolate will slowly reveal itself. It will lose its acidity and take on its full character.

It is progressively milled and refined to a particle size of 17 microns.

The palate can detect particle sizes over 20 microns.

Tempering involves heating chocolate to the right temperature to make it shiny and brittle. A well-tempered chocolate should break with a clean snap and is then moulded into bars or blocks.

When working with tempered chocolate, it's first heated above 45°C to melt all crystals, then cooled to 30°C to rebuild them. At this stage, chocolatiers can design, add flavors, and create signature chocolates. Once cooled, these creations become unique products.