1. Sorting: picking through the cocoa beans and taking out any beans that aren't up to snuff
2. Roasting: dries the beans, develops flavor & loosens the shells
3. Cracking & Winnowing: separates the shell/husk from the cocoa nib
4. Conching & Refining: grinding down & mixing the cocoa nibs, cane sugar, and cocoa butter
5. Tempering: heating and cooling refined chocolate so it has a glossy shine and snaps when you break it
6. Hand Painting: I use tempered, colored cocoa butter (completely edible!!) to add flecks of color to the chocolate bark. Any glitter is also 100% edible luster dust
