ALL STARTS HERE 25 days
Tree to Bar process
Fermenting the cacao for 6 days, sun dry the beans for 10 days, Dehydrating the beans for an extra 48 hours, peeling them by hand for 3 more days, grinding and conching for a minimum of 72 hours, and 1 day for turning this golden paste into tempered raw delicious chocolate.
Making sure to keep the beans under 48C to keep all the high nutritional goodness that the cacao has to offer and the deep reach intense flavour notes of the raw cacao.
Imagine you spend 25 days to make a cake, it better be a good cake 😉
FINE QUALITY RAW CRAFT CHOCOLATE MADE WITH LOVE & PACKED WITH NUTRITION.
Chocolate paradise 🌋❤🍫🍫🍫❤🌋