Our Cacao is grown in South America. Its seed pods are harvested by hand. They are broken apart and left until the soft flesh surrounding the bean has fermented and run off as liquid. This fermentation process affects the taste of the beans, which lose some bitter flavours, and become sweeter. The beans are washed to remove debris and then dried.  They are then peeled and broken into small pieces (nibs). The nibs are pressed to extract the fat content, or butter. This is filtered, decanted into moulds and cooled.