This chocolate is a first among my productions i as it is a Raw cacao.
I took the best cocoa I had and had firsthand knowledge of fermentation and drying. Maximilian has always inspired me with confidence. I analyzed it from raw and looked for any pathogens that might be there and having been assured that it was bacteriologically perfect, I processed it RAW that is, without any but minimal mechanical treatment to get to produce it. It was hand-cleaned and stone-crushed as the ancient Mayans did, which is why I called it Metate, and I mixed it with wild cane sugar, raw, manually processed and slowly concentrated in the serro of Esmeraldas by a native Indian family. Then I hand-tempered it on marble and we shaped it. It is a severe chocolate with unique characteristics in its DNA as well.