Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.
Roasting: Gentle roasting with a temperature range between 90 and 130ºC.
High speed conching during 28-36 h with temperatures between 45-48ºC.
Maturation: The chocolate is a minimum of 6 days at rest for maturation.
- Melting temperature: 49ºC
- Pre-crystallisation temperature: 29 ºC
- Crystallisation temperature: 32 ºC