These photos show the precise steps that guarantee traceability from sprouted seed to finished Fortunato No. 4 chocolate made in Switzerland. The root systems are placed in our nursery, grafted with Pure Nacional, and grown to maturity. The 40% white bean cacao is harvested, fermented, dried, packaged, and shipped to Switzerland where the chocolate is made in the 1879 longitudinal conch and formed into 1.1 pound bars. Elite chocolatiers and pastry chefs shape these bars into the chocolates creations we all love.
(Click on images to enlarge)
These photos are owned by Katherine Page and licensed exclusively to
Sovereign Global Marketing, Inc., owners of the brand name Marañón Chocolate.