Mature cacao pods are harvested, cut open, and the wet beans are scooped out and placed into the first wooden fermentation bes. They are covered with hanana leaves and tightly sealed to begin fermentation
1. HARVESTING AND POD OPENING
2. FIRST TURN
After two days, the beans are turned by transferring them to the nest box. They remain there for another wo days. On the second day, the cover is opened and the beans are mixed vigorously to stimulate enzynes and microorganisms. The goal is to reach 48-50 C
Mter two more days, the beans are moved to the third box for continued fermentation. After one day, the farmer cuts the beans to check if the desired fermentation level has beenreached (brownsk color with visibile structure inside
3. SECOND TURN AND FERMENTATION CHECK
4. DRYING
Fermented beares are spread on raised platforms under a covered drying facility. Slow, intermittent drying using solar and air methods takes about eight days, depending on temperature.
Once the beans reach Manobsture, they are sorted to remove defective bears, bagged and stored in a cool, dry place reade for shipping
5. SORTING AND BAGGING
6. SHIPPING TO CHOCOLATE FACILITY
Deled beans are shipped from our farm to our production facility in Norridge, Illinois, where they begin their transformation into tine chocolate
Cacao beans are roasted to develop complex chocolate flavors and reduce acidity. Once roasted, they pass through a winnower that gently separates the edible nibs from their brittle shells leaving behind the pure essence of chocolate ready for the next stage of crafting.
7. ROASTING AND WINDOWING
8. GRINDING AND CONCHING
Nibs are ground into a fine paste in melangers until particles are below 20 microns. The mixture undergoes conching to smooth texture and enhance flavor.
The chocolate liquor is tempered for stability and shine, then molded into bars, pralines, and bonbons journey. completing the tree to bar
9. TEMPERING AND MOLDING
1. HARVESTING AND POD OPENING
Mature cacao pods are harvested, cut open, and the wet beans are scooped out and placed into the first wooden fermentation bes. They are covered with hanana leaves and tightly sealed to begin fermentation
2. FIRST TURN
After two days, the beans are turned by transferring them to the nest box. They remain there for another wo days. On the second day, the cover is opened and the beans are mixed vigorously to stimulate enzynes and microorganisms. The goal is to reach 48-50 C
3. SECOND TURN AND FERMENTATION CHECK
Mter two more days, the beans are moved to the third box for continued fermentation. After one day, the farmer cuts the beans to check if the desired fermentation level has beenreached (brownsk color with visibile structure inside
4. DRYING
Fermented beares are spread on raised platforms under a covered drying facility. Slow, intermittent drying using solar and air methods takes about eight days, depending on temperature.
5. SORTING AND BAGGING
Once the beans reach Manobsture, they are sorted to remove defective bears, bagged and stored in a cool, dry place reade for shipping
6. SHIPPING TO CHOCOLATE FACILITY
Deled beans are shipped from our farm to our production facility in Norridge, Illinois, where they begin their transformation into tine chocolate
7. ROASTING AND WINDOWING
Cacao beans are roasted to develop complex chocolate flavors and reduce acidity. Once roasted, they pass through a winnower that gently separates the edible nibs from their brittle shells leaving behind the pure essence of chocolate ready for the next stage of crafting.
8. GRINDING AND CONCHING
Nibs are ground into a fine paste in melangers until particles are below 20 microns. The mixture undergoes conching to smooth texture and enhance flavor.
9. TEMPERING AND MOLDING
The chocolate liquor is tempered for stability and shine, then molded into bars, pralines, and bonbons journey. completing the tree to bar
Mature cacao pods are harvested, cut open, and the wet beans are scooped out and placed into the first wooden fermentation bes. They are covered with hanana leaves and tightly sealed to begin fermentation
1. HARVESTING AND POD OPENING
Mter two more days, the beans are moved to the third box for continued fermentation. After one day, the farmer cuts the beans to check if the desired fermentation level has beenreached (brownsk color with visibile structure inside
3. SECOND TURN AND FERMENTATION CHECK
Once the beans reach Manobsture, they are sorted to remove defective bears, bagged and stored in a cool, dry place reade for shipping
5. SORTING AND BAGGING
Once the beans reach Manobsture, they are sorted to remove defective bears, bagged and stored in a cool, dry place reade for shipping
7. SORTING AND BAGGING
Once the beans reach Manobsture, they are sorted to remove defective bears, bagged and stored in a cool, dry place reade for shipping
9. SORTING AND BAGGING
Mature cacao pods are harvested, cut open, and the wet beans are scooped out and placed into the first wooden fermentation bes. They are covered with hanana leaves and tightly sealed to begin fermentation
1. HARVESTING AND POD OPENING
Mter two more days, the beans are moved to the third box for continued fermentation. After one day, the farmer cuts the beans to check if the desired fermentation level has beenreached (brownsk color with visibile structure inside
3. SECOND TURN AND FERMENTATION CHECK
Once the beans reach Manobsture, they are sorted to remove defective bears, bagged and stored in a cool, dry place reade for shipping
5. SORTING AND BAGGING
Once the beans reach Manobsture, they are sorted to remove defective bears, bagged and stored in a cool, dry place reade for shipping
7. SORTING AND BAGGING