ChocoCard Bean-to-Bear Madagascar Voatsiperifery 69% 80g

The freshly harvested beans, bathed in pulp juice, are placed in large wooden fermentation crates, sometimes lined with banana leaves, and carefully covered. In order for the spontaneous fermentation to take place properly, a sufficient amount of cocoa beans is needed. The sugar content of the pulp and the moist, closed, warm box provide an ideal environment for fermentation.

Fermentation typically takes 5-7 days.

The next very important step is drying. In order to obtain uniformly dry (max. 6.5-7% moisture content) cocoa beans, the drying process must also be gentle and long-lasting.

Packaging: butter parchment, dipped paper enriched with cocoa beans

Ingredients: Madagascar cocoa beans, organic cane sugar, organic cocoa butter, Madagascar wild pepper (voatsiperiphery)

The ChocoCard Bean-to-Bear product line is committed to making quality chocolate, with a special emphasis on natural ingredients and preserving the original flavors. Every step of the Bean-to-Bear chocolates is carefully controlled, from the selection of the cocoa beans to the processing, so that the result is a real, authentic chocolate.