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.

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.

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.

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 flavours, and create signature chocolates. Once cooled, these creations become unique products.