Kallari

The Best Chocolate Bars - Anywhere!

The Kallari Chocolate Cooperative in Ecudador claims to have the Best chocolate bars.  I checked it out!

They grow Cacao Nacionale - the renowned best variety of cacao, so they start with the best.

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By joining together, they can do the primary processing better than any individual could possibly do.

 

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Independant farmers dry their cacao beans where ever they can, often in the public roadway.

 

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Cooperative members deliver their freshly harvested cacao beans to a central processing facility at Tena, where they are paid about double the market price a big corporation would pay.

 

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The wet beans are poured into special wooden fermentation tanks.  Certified organic beans are kept seperate from non certified beans.  The beans are stirred several times over 5 days for best fermentation.

 

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Solar drying sheds are used to carefully control the drying of the fermented beans.

 

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Dried beans are now sorted into 5 grades/sizes with this new machine.  The chaff and chips that fall below are sold to the big chocolate factories, the good stuff goes for their own gourmet chocolate products.

 

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Each 200 pound bag of dry beans is labeled and color coded - the Blue bags are certified organic.

 

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    Another facility in Quito roasts the dry beans and makes the gourment chocolate bars. 

 

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The Kallari Coffeehouse and retail store in Quito sells the finished products.  Whole Foods in the U.S.A. and Spring Green Timber Growers also sell their chocolate bars.

Working together, the members control the entire process from growing the trees to packaging the chocolate bars.  The large volume of beans makes it practical to do the full fermentation process and controlled drying in the solar sheds.  Sorted beans go into the most valuable product possible.  Eliminating the corporate market and other middlemen, the farmers are paid much higher prices for their crops, reducing the pressure to clear more of the remaining primary rainforest.

Eat some Chocolate and Save the Rainforest!!

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