Our Cacao Bitter is made from cocoa beans from a network of cocoa farmers in Ranong Province. It has been fermented, dried to remove moisture, and specially selected to prevent the harmful aflatoxil mold. It is then roasted, dehusked, and ground into liquid chocolate for a minimum of 48 hours.
Then it is collected for natural fermentation to extract the distinct aroma and taste in a temperature-controlled room for booming for more than 3 months, which makes us different from other cocoa and cacao.
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