Stage Two: Crushing

Under the weight of crushing hammers, the beans are freed of their shells and are reduced to minute particles of just a small fraction of an inch. The shells are evacuated using a system of sifting and ventilation. The small remaining shards are called cocoa nibs*: small, bitter, crunchy pieces that do not yet taste of chocolate. The nibs are bagged and sorted according to their origin while they await selection to be used as an ingredient in a specific type of chocolate that will be developed. For example, our Venezuelan beans for use in Araguani 72 percent, a terroir grand cru, will be incorporated in quantities that depend on the recipe developed by the master chocolate makers.