Tempering is a process where chocolate is heated and cooled at precise temperatures, changing the crystalline sugar structure. This achieves gloss, texture and snap and is an essential skill of traditional chocolate makers.
“By far and away the very, very (absolutely no competition) best raw chocolate I have ever had , congratulations , you have taken raw chocolate to a whole new level”
Our certified organic cacao products are sourced directly from Peruvian cacao farms. Several groups of organic farmers have formed a cooperative to cultivate the premiumTheobroma Cacao in its native environment...
