Before roasting we hand sort to pull out beans with their husk partially torn off, or those that are unproportionately small, as they will roast inconsistently with the others.
We combine the outcasts across all origins and make a unique,non-repeatable blend.
By not roasting the beans we trade a flavour development step to preserve more of the natural presence of cacao.
This style has been refered to as “raw chocolate”, though because of the fermentation and grind temperatures, this is not technically a raw food – virgin or unroasted are more appropriate terms.
Sourced from: Meridian Cacao Co., Uncommon Cacao, Delicacies Valley