From Bean to Bar Journey
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The farmer grows the cacao trees, harvests the pods, and sells them to an affiliate for fermentation and sundrying. If processing is more localised, the farmer ferments and sundries the beans themselves.
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These are sacked up and shipped via sea/air to NZ.
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Sent to me in Ōtepoti.
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Beans come to me in sacks as whole beans and boxed as nibs, we use both.
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I roast the whole beans. The nibs are pre-roasted either in the islands or by another supplier, depending on how they travel to us.
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We are fundraising towards getting our own cracker and winnower.
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Then we have whole beans and nibs to use to make products.
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Then we weigh them out to our recipes and put them in the concher with other ingredients to make yums.
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Once conched cacao for 24hrs, chocolate for 3 days then poured into bar form and set.
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Packaged and eaten or sometimes eaten first.
