Our Process for Analyzing Raw Cacao
Today we’re doing a cacao analysis of one of our Hawaiian origins: Mililani. This chocolate has developed a reputation over the last three years for being consistently bright and fruity. When we receive beans from Mililani Estate, batches are categorized based on the date they were fermented. Each ferment produces different results, so we analyze the batches to decide whether beans are A or B-grade. A-grade goes into our single origin Mililani bar while B-grade goes towards our Hawaii milk ch...