Chocolate Making is one of my family's business here in Tupi, South Cotabato.
It started way back at the year of 1956 when my grandfather bought a parcel of land in Barangay Kablon. Kablon farm is located at the foot of Mount Matutum and considered as one of the Treasures Of Sox (South Cotabato).
We incorporated the idea of Tree to bar in which we produce our own cacao beans. Our Farmland is about 56.4 hectares and a 7 hectare land farm extension near Bunao and we also practice multi cropping in which we also have varieties of fruits.
this is a picture of a cacao pod ready for harvest.
after we harvest them we will remove the seeds from the pods.
then we store them in the fermentation boxes.
then we dry them up for atleast 8-10 days.
and after that we carefully separate them from Bean A to B.
Bean A is considered as an Export Quality with a bean count avg of 100pcs/100g in which we send them to Europe/Japan where Chocolatiers use them as one of their prime ingredient in Chocolate making.
and Bean B has the bean count of 110 - 120pcs/100g in which we use them for our own chocolates.
FOLLOW ME AND LEARN MORE ABOUT HOW CHOCOLATES ARE MADE.
I will be posting how we make our own chocolates.
#Happiness #FamilyBusiness #TreeToBar #philippines
