Drying: Pre-drying of 48 h with a layer of 10 cm solar. Final solar drying for 7 days in wooden and perforated steel beds, slow drying to achieve an adequate balance.
Storage: Aerated cellars and in jute bags.
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