Each step of the creation of this chocolate impacts the aromas and as a result you will taste an unique chocolate. We use single origin and organic cocoa beans from the Toledo District, Belize. Cacao is intercropped with timber trees, bananas and avocados. The beans are fermented in wooden boxes, sun dried and hand sorted. Once we receive the beans we sort manually each cocoa bean and we get rid of broke, flat, small or too dried beans that could impact negative the chocolate aromas. We use our unique profile of roasting which means that the time and temperature of roasting is adapted to take out the best aromas of this cocoa origin. The grinding is made slowly on natural stones, for days. In this time the cocoa beans are grounded, conched and then mixed with cocoa butter, powder milk and organic unrefined cane sugar at specific intervals of time.