07/03/2026
Nine hours later, this is how it looks.
Most of the cacao cell walls have been crushed, releasing the cacao butter and transforming the nibs into thick, flowing cacao liquor.
A faint acidic aroma lingers in the air — a sign that acetic and lactic acids are slowly evaporating as grinding continues.
No harsh alkali is used here, unlike in many industrial processes that strip away cacao’s delicate and complex character.
Just slow grinding, allowing the natural cacao butter to release and the true flavour of cacao to emerge. 🍫
