All Cacao Processing Is Done By Mindo Chocolate Makers

We do all of the chocolate making, from the cacao beans right out of the pod to the finished chocolate bars.

We make sure the beans get out of the pod quickly and go directly to our facility in Mindo, Ecuador where the cocoa beans are fermented for six days in special fermentation boxes and dried for approximately 6-21 days, depending on the weather.

The beans are also roasted, ground to nibs and winnowed at our Mindo and/or Dexter, Michigan facility.

The cocoa nibs or dried cocoa beans are next shipped from Mindo to our kitchen in Dexter, Michigan, where they are made into chocolate, cocoa butter and cocoa powder.

All of our chocolate bars are handmade and chocolates are hand dipped.

We use our own cocoa beans to make the cocoa butter that we add to our chocolate and we use the same beans that are used to make the chocolate. We do not use soy lecithin or any other additives in our chocolate.

The only ingredients that we use to make our 77% chocolate bars are chocolate liquor, organic evaporated cane juice and cocoa butter. We make the cocoa liquor by grinding cocoa nibs. We use a stone grinder (melangeur) for conching our chocolate. We make the cocoa butter and cocoa powder by separating chocolate liquor into cocoa solids (cocoa powder) and cocoa butter under high pressure.

Our cocoa powder is 100% natural flavor beans and is non-alkalized thus it is one of the best flavored cocoa powders found on the market.