1. After cocoa is harvested, the pulp and seeds will be taken out together, and then put into fermentation barrels for fermentation.

2. Fermentation is a very important step, which ultimately determines the flavor of cocoa. The climate environment and fermentation time at that time were the best way to ferment the unique flavor contained in the cocoa itself.

3. Secondary fermentation - before conversion and secondary fermentation - end of conversion.

4. After the cocoa beans are fermented, we use sunlight to dry the cocoa beans to reduce the moisture content of the cocoa beans from 60% to about 7.5%.

5. When first drying, the cocoa beans will emit a strong sour gas, but the smell will gradually become milder after being exposed to the sun, making the chocolate aroma of cocoa more prominent.

6. Finally, the cocoa beans are manually sorted and screened, packed in bags and shipped to France to make chocolates that everyone loves.