Description

Our fresh roasted Vietnamese cacao powder starts by importing cacao beans from Vietnam, then roasting them at a very specific temperature. After the beans have cooled we are then tasked with the extremely daunting task of de-husking.

De-husking cacao nibs is not something you ever want to find yourself doing, as it is a painful and time consuming process.

We then remove the stems (for easiest separation) and pulverize it until it becomes a powder.