white hairnets and toured the factory, starting with seeds being dried and
roasted before being cracked open so the nibs can be separated from the
seedís skin. The nibs are then ground and conched for smoothness
and to eliminate acidity before the chocolate is tempered and packaged so
it can go to chocolatiers, such as Seeís, Moonstruck, Jaciva and
others who make it into the wonderful chocolates we enjoy.
everyone made their own chocolate bar with seasonings & goodies added
to taste. The tour ended with cups of cacao tea for all.