To make a little masterpiece out of cocoa beans our confectioners require a certain amount of time for each product.
When we take the beans out of the cocoa pod, we ferment them in the ventilated boxes for a week, and then comes sun drying and roasting. This process makes the beans solid and brown.
Cocoa is a real treasure; it contains many organism-friendly elements: epicatechin, cocochil, magnesium, sulphur, etc. On top of all raw cocoa is the best antioxidant.