The Cocoa Journey

Step 1 Step 2 Step 3 Step 4 Step 5

2. Bogota

From Arauca the dried cocoa beans are transported by road to the factory in Bogota. At the factory the beans have the shells removed (winnowing) before being shredded (nibbed) and then roasted to further develop their aroma and flavour.

After roasting the nibbed beans are ground (conching) to fine tune their flavour and texture. Sugar is also added at this point as well as vanilla and milk powder to create a semi finished chocolate known as couverture.

The Cocoa Journey: Step 2