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 Guittard continues its close work with growers throughout the bean selection process. Small batches of dried cacao beans and finished chocolate are sent back and forth between each origin country and Guittard in Northern California throughout the harvest period (October - May primarily), so that each result can be properly assessed. (Generally batches of dried beans are sent to Guittard for tasting, but sometimes, chocolate makers travel to Latin America to taste with the growers there instead.) Once selection is complete, the chosen beans are freighted to Guittard, where they are painstakingly transformed into chocolate.
Gary Guittard examines cacao pods and
tastes finished chocolate samples with growers in Latin America.
These high quality beans are among those
that have been selected. |
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