BEAN THERE, DONE THAT
Interestingly, cocoa beans are hidden inside compact pods, snuggling comfortably together in a cocoa cocoon and harvested only at the peak of their ripeness. There are only three types of cocoa beans produced around the world: Criollo, Forestero and Trinitario.
The rich taste of Green & Black’s chocolate comes from the Trinitario beans that we use, taking advantage of Trinitario’s full, dynamic flavour characteristics. Cocoa farmers hand harvest the cocoa pods, which contain about 45 individual cocoa beans. To further develop their pronounced cocoa flavour, the farmers have to trigger the fermentation by covering the beans with banana leaves for about five days.
After the cocoa beans are fermented to perfection, they get a little tan in the sun and dry out. Then, after a little TLC, our beans are ready to fully realise their destiny inside a delicious bar of Green & Black’s.