Santos's Melanger to Bars — Cacao Liquor Becomes Ceremonial Chocolate

Transcript

After hours in the melanger, the chocolate is poured into the tub and stirred until even — building the texture and thickening as it goes.

When it finally reaches 29°C, it's ready for the molds. All right, here we go. All loaded. Now let's check it out.

Then into the fridge for some setting. After around 25 minutes, it seems all set in the mold. Matheus proceeds to pop it out from the mold. Look at how glossy the whole bar looks. There we have it — all six bars.

Now this crop pouch looks familiar. We break the bars into two pieces to fit into the crop pouch and then close it up — a new bag of ceremonial Agroverse cacao bar, ready for the journey north.

Filmed on-site at Santos's Itabuna facility — Agroverse's origin processing partner where farmgate cacao gets its first shaping into nibs, liquor, and finished bars.