Visit my website at - this is part 2 of 2 in this video series. In part 1., cacao pods were harvested, hulled, and the seeds fermented and dried - making them ready for roasting.

Now in part 2., the cacao beans are roasted, shelled, and finely ground to make chocolate liqueur - raw chocolate in its basic form.

Cacao was harvested from our farm near Kona, Hawaii.

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