After carefully sorting our cacao beans we give them a delicate roast. It is then necessary to remove the husks through a winnowing process. We then grind the beans using three separate mills, which all achieve a unique grind. We continue to remove volatile acids and to develop the desirable flavor of our chocolate in a longitudinal conche for several days continuously. After conching, we let our chocolate rest for a minimum of three weeks (often times much longer) to allow the flavor to balance and mature. And finally, we temper, mold and hand wrap each and every one of our chocolate bars.