The process commences with picking ripe red pods from cocoa trees, after which they are split open to remove the cocoa beans before being transported to fermentation that is a period of between two and ten days. Next, fermented cocoa beans are spread out in the sun to dry sufficiently.
Following this, cocoa beans are roasted at a high temperature from 120°C to 150°C. Once this stage is complete, the outer shell of beans is removed leaving only the inner parts before being crushed. The pressed inner part then experience conching stage.
Finally, the product is carefully heated and cooled to improve its texture. In the final stage, the tempered chocolate is poured into molds and ready for consumption.
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