The cacao comes from different part of Nicaragua : Mombacho volcano, Matiguas (North of the country) and Rio San Juan (South of the country).
After roasting the fermented seeds and removing the husk, we grind the cacao nibs at "el molino".
Then we mix the cacao paste in the "Melangeur" with only sugar for about 12 to 28 hours.
The chocolate is delicious and we can really taste the cacao.
This chocolate will be for sale at the Museum shop.
