There are 3 things that make good chocolate. Genetics of the beans, post harvest-fermentation and drying, and a crazy chocolate maker…

One of the great things about roasting, is you need to have full attention all the time… There is only a small window when its perfect.

 

 

 

 

 

And then you have the Mamma that I am loading Rio Caribe into, to make the Milk Of The Gods…

 

 

 

 

 

 

 

 

 

From the sack:

 

 

 

 

 

 

to the sheller… To the stone grinder and refiner – now refurbished!

 

 

 

 

 

 

 

To the roast…

 

 

 

 

 

 

 

 

 

 

… and the the longitudinal conch refiner;  100 years old, gently caressing the flavours..

 

 

 

 

 

 

 

Viva Cacao !