The process to delicious chocolate is, surprisingly, very similar to the process of making coffee! The cacao tree produces fleshy pods that contain the seeds we make chocolate from. These seeds are fermented and then immediately dried (about 5-7 days)then the beans are cleaned, roasted and graded. At that point, the shell is removed from each bean to reveal the "nib", the part of the bean that is used to make chocolate liquor (not to be confused with chocolate liqueur!). From the liquid state, chocolate liquor can be either turned into cocoa solids or cocoa butter!

Chocolate has been enjoyed by humans for and estimated 2600 years! Earlier, chocolate was used in drink-form, but we have come a long way to stretch the use of our love for chocolate today...bars, powders, liqueurs, you name it! We have it.