Chocolate begins with farmers!

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Farmers grow the cacao that is made into the chocolate you eat.

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The Theobroma cacao trees grow for approximately 3-5 years before they bear fruit “pods”.

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The pods are removed from the trees by hand, collected and then split open to remove their seeds.

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The cacao seeds are removed while they are wet and still covered in their sweet pulp.

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The seeds are collected in containers and moved to a location where they can be fermented.

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Fermentation takes place over the course of 5-7 days. Temperature and humidity are constantly monitored.

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When the beans are finished fermenting they are removed from the fermentation boxes and the final drying process begins.

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After drying they are packaged in bags and prepared for shipment. This valuable commodity is watched closely by family members.

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Colombian cacao heading to the Colombian airport, to Wauwatosa, Wisconsin and Tabal Chocolate.

 

The cacao beans arrive at Tabal Chocolate

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We sort through the cacao beans removing any unwanted beans or extra materials.

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We roast them

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We crack and winnow

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We stone grind for 2-3 days

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We conch or aerate the chocolate to enrich the flavor

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We temper the chocolate to create the shine and snap in the crystals

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We pour the chocolate into molds, cool the chocolate

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We hand wrap each bar

VIDEO SUMMARY of the bean to bar process -

We share the chocolate so others can enjoy and also share.