- Sorting: picking through the cocoa beans and taking out any unfertizilized beans or unidentifiable objects
- Roasting: dries the beans, develops flavor & loosens the shells
- Cracking & Winnowing: separates the shell/husk from the cocoa nib
- Conching & Refining: grinding down & mixing the cocoa nibs, cane sugar, and cocoa butter
- Tempering: heating and cooling refined chocolate so it has a glossy shine and snaps when you break it
Above: roasted cocoa beans -separated cocoa nibs- husk
Above: melanger crushing and refining cocoa nibs and cane sugar for 18-24 hours
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.