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.

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

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From the sack:

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

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To the roast…

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

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Viva Cacao !



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