Like fine wine, making chocolate takes time.
It is a slow, time consuming task.
Harvesting the slow growing pods is just the beginning of the long process that brings us the chocolate we crave.
After the pods are picked, hacked open and the insides scooped out, the pulp inside has to ferment.
This takes anywhere from three to nine days.
Then the pulp mixture is allowed to dry.
Depending on the type of seed, the drying can take anywhere from three days to a week.
This process is used for producing dark healthy chocolate just like Xocai chocolate.
Next is the roasting process.
The roasting time is determined by the type of bean, but usually takes from 30 minutes to two hours.
The next step which produces the chocolate powder or the chocolate liquor does not take as long now as it took the Mayans and Aztecs.
Technology has given us machines that can do this more quickly than processing by hand without sacrificing quality.
The conching step varies from one manufacturer to another.
More conching produces a smoother chocolate, but too much conching makes an inferior product.
The exact time spent in the conching machine is regarded as somewhat of a secret, but is usually from 72 hours up to six days.
Tempering is the last process before the chocolate is molded and packaged.
This process has been made easier by technology, it still adds time to the chocolate making process.
Then it is distributed widely around the world! Next time you are enjoying an Xocai chocolate bar or cookie , remember it took somewhere between nine days to three weeks to produce...
but doesn't it taste delicious.