To fully develop the flavor of a cacao bean, it must be fermented correctly. This is a crucial step in the processing of high quality cacao. Attention to detail and proper equipment are a must. Yet, the cacao used in almost all commercially available chocolate, has been fermented in a careless, haphazard way. When cacao [...] . . . → Read More: The Importance Of Properly Fermenting Cacao Beans

In our processing facility in the Maranon Canyon, Peru we have three long drying beds. We use them for drying our Pure Nacional cacao. Drying cacao is a super important part of the process that eventually leads to chocolate. If you under dry a cacao bean it will be sour. If you over dry cacao [...] . . . → Read More: Drying Cacao Beans Perfectly

Living in the Marañón Canyon and working at our cacao bean processing facility was one of the joys of my life. It was hard work, but incredibly rewarding. My wife and I lived about two blocks from the facility. Every morning, I got up at 6:30am and went to a local market to buy fresh fruit [...] . . . → Read More: Working At The Cacao Processing Facility

Chocolate is made from cocoa beans found in football shaped pods on trees that grow near the equator. The trees are planted and grown primarily on small farms. Hundreds of thousands of cocoa bean farmers all over the world provide chocolate companies with the raw material they need to make chocolate. Like any other agricultural [...] . . . → Read More: To Make Great Chocolate You Must Live With The Cacao Farmers

No other chocolate in the world has been as pampered from start to finish as Fortunato No. 4 Peru. The result is an exquisite chocolate that pleasures the palate. Top pastry chefs, world renowned chocolatiers, and chocolate aficionados across the globe are raving. They’ve never tasted a chocolate like Fortunato No. 4 Peru before. The star [...] . . . → Read More: Pampered Chocolate