"I make raw chocolate - and have visited several farms where I followed the entire trail from tree to bar. I make chocolate from raw beans that have been fermented under 118 degrees, dehyrdated under 118 degrees rather than roasted, and ground (and…"
As a friend I visit your site once in a while. I noticed through your added photos you where very busy and successful. I wonder if you would join the tour to my place next year with Clay. Maybe we can create some exotic chocolates here in Bolivia.