How We Sustainably Source Cacao
BEYOND TREE-TO-BAR
CACAO JOURNEY
Harvesting
Fermentation
Solar Drying
1. Fully ripened pods are carefully harvested from trees.
2.Wet cacao mass is fermented in wooden boxes for 4 to 6 days.
3. Fermented beans are placed on a solar dryer to reduce moisture.
Sorting
Roasting
Winnowing and Grinding
6. Roasted beans are broken into smaller pieces and winnowed to remove the other shell. Nibs are then ground in staged until smooth and silky.
4. Fermented dried beans undergo through checking to ensure quality.
5. Sorted beans are roasted to enhance flavor and eliminate bacteria.
Conching
Tempering
Chocolate!
7. Cacao is mixed with other ingredients and conched, which is a kneading process that optimizes flavor and texture.
8. Chocolate is tempered to have the right shine and snap.
9.Tempered chocolate is put in moulds and packaged.
www.aurochocolate.com
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