Fresh cocoa pods in the Wampusirpi Region, Honduras
The roasted cocoa beans (seeds, actually) are refined in a stone grinder for several days.
Chocolate is aged for a few weeks before tempering and molding into bars, in order for the flavor to settle. Here, untempered chocolate blooms in beautiful patterns as it ages.
Processing Kokoa Kamili beans - Tanzania
Drying the fermented cacao in Tanzania, Kokoa Kamili
cocoa beans: roasted, winnowed, and ready to process into chocolate