We think our chocolate is superdelicious, but it takes a lot of hard work and some pretty epic tastebuds in order to make it that way! As much as we love the end result - because we get to munch on endless choccie - we think the journey from a tiny weeny cacao bean to a yummy D&D bar is pretty cool too. 
So we've put together a simple guide explaining the chocolate process and why ours is just so darn delish!
It all starts with a BEAN...
We grow our lovely little cocoa beans from the cacao trees in the Dominican Republic. They grow in giant cocoa pods which can hold between 30 - 50 beans!
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Followed by FERMENTATION...
Once the cocoa beans have been removed from their pod, they are fermented to make them taste delish. The beans are covered in banana leaves and left for 5 - 7 days. 
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DRYING
It's time to get your tan on! The beans are laid out in the sun to dry, which can take up to a week. 
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ROASTING
This is the bit where the beans go from delish to superdelish! They're roasted to bring out their awesome flavour but the temperature and length of roasting time varies depending on the chocolate maker. It's the secret to great tasting choc! And we're not telling...
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WINNOWING
You may not have heard of 'winnowing' but you probs know what a cacao nib is...This is just the process of separating the shell from the nib a.k.a the yummy bit!
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GRINDING
The cacao nibs are ground into a paste or 'cocoa liquor' - it's not alcoholic though, we promise! This is made up of cocoa solids and cocoa butter
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CONCHING 
The chocolate is ground into super duper tiny particles which makes it silky and smooth and determines its final flavour. Knowing when to stop conching is a serious skill because it affects the taste of the chocolate 
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TEMPERING
The chocolate is heated then cooled, then heated then cooled - you get the drift - until the crystals in chocolate are perfect. This is important for the texture of the choc because it ensures you get that lovely chocolatey 'snap!' 
(We also add in all our yummy extras here like coconut or goji berries!) 
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MOULDING AND WRAPPING
The chocolate is poured into moulds, cooled and then wrapped up in our awesome packaging, all ready for you lucky lot to eat!
So there you have it...the journey from bean to bar.