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Why the Post-Harvest Process (Fermentation & Drying) Is Key to High-Quality Cacao Most people don’t realize it, but one of the most important steps in producing high-quality cacao happens after the pods are harvested. It’s called the post-harvest process which consists of fermentation and drying of the cacao beans. Without it, cacao beans wouldn’t develop the unique aromas, flavours, and properties that make them so valuable. What Happens during the Post-harvest Process? The

Homemade Chocolate Strawberries There’s something timeless about chocolate-covered strawberries — the perfect pairing of juicy fruit and...

Piura White Pod One of the rarest and most special types of cacaos on the planet, Piura White grows only in one small region in the...

Give a hot summer day the cold treatment with this easy-to-make frappuccino recipe, featuring the rich, creamy flavour of organic Cacao...

Chewy Crinkle Cookies There’s something magical about chocolate crinkle cookies. The contrast between the dark, rich cacao and the snowy...

Amazon From ancient civilizations to today’s chocolate bars, cacao’s journey is a story rooted in cultivation, reverence, and trade....

Sometimes, the best recipes are the simplest — and when made with high-quality cacao, even a basic brownie becomes something special. If...

Piura cacao pods Recent research has shown that Peru holds more genetic varieties of cacao than any other country in the world. This...