Wendy's Wicked Chocolates

Theobroma cacao trees grow in tropical rain forests within 20 degrees of the equator.

The cacao beans are harvested and separated from the seed pods.

Beans are fermented. The fermentation process develops flavors in the cacao beans that are unique to that particular origin.

Cacao beans are dried on mesh racks after fermentation.

Cacao beans are roasted to develop the final flavor. The cacao beans are roasted anywhere from 190 °F up to 325 °F for a duration from 5 up to 35 minutes.

Cracking and winnowing the beans to release the roasted cocoa nibs. At present Wendy buys quality roasted cocoa nibs from Chocolate Alchemy.

Cocoa nibs are stone ground along with high quality organic cocoa butter and organic cane sugar in a melanger to make untempered chocolate.

Chocolate is hand tempered and molded before being hand wrapped.

Chocolate Bars

Chocolate bars with inclusions

Chocolate medallions

Chocolate Bark