Cacao Prieto tours are an hour and include an in-depth look at the history of cacao in the Dominican Republic, the beans to bar process, the machinery used for processing and science that makes chocolate the unique product it is. From antique, turn of the century machines to innovative new inventions created in house, see how a raw fermented cacao bean moves from farm-to-bar through roasting, cracking, winnowing, milling, tempering, molding,...
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