Artisanal Chocolate-Making Process

Front

Panel 1 (Harvesting)

Back

Show ripe cacao pods being harvested from a cacao tree, with pods in rich yellows and deep burgundy colors. Include a farmer carefully cutting the pods with a machete.

Front

Panel 2 (Pod Opening)

Back

Cacao pods being split open to reveal the white pulp-covered beans inside, arranged on traditional wooden tables, with workers removing the beans.

Front

Panel 3 (Fermentation)

Back

Beans in wooden fermentation boxes covered with banana leaves, showing a cut-away view of the beans changing color from white to brown, with small indicators of heat and fermentation.

Front

Panel 4 (Drying)

Back

Beans spread out on large drying tables under the sun, with workers raking them to ensure even drying. Show beans darkening to their characteristic brown color.

Front

Panel 5 (Roasting)

Back

Roasted beans in a rotating drum roaster, with temperature gauge visible and steam rising. Include subtle indicators of the aroma being released.

Front

Panel 6 (Grinding)

Back

Roasted beans being ground in a melanger/grinder, transforming into liquid chocolate mass. Show the smooth transformation from nibs to liquid.

Front

Panel 7 (Tempering)

Back

Liquid chocolate being tempered on a marble surface, with a thermometer showing precise temperature control. Include the characteristic ribboning effect of well-tempered chocolate.

Front

Panel 8 (Molding)

Back

The final tempered chocolate being poured into molds, with finished bars showing a perfect shine and snap. Include some decorated bars and pralines to showcase the final product.