Bean to Bar Process

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