Bean there done that.

Here's a little bit of an explanation of how we breakdown the bean to get this awesome thing we call chocolate:

First we roast the cacao beans.

Then we crush them - separating the husk from the cotyledon.

We winnow the batch, leaving the cocoa nibs.
This is what we use to make chocolate!

Artisan chocolatiers are popping up all over - but not many are doing what we're doing.  We're starting with the raw bean!  We're very excited about this.  Making a quality product, using pure and healthy ingredients is our commitment!