Much of the process of making good chocolate is an art form. From our new friends throughout the chocolate world, we learned many bean to bar chocolate makers are true artisans.
However, science is also involved in many steps.
The art of chopping and cutting cacao pods is followed by the science of measuring their moisture content.
Here, Jose Enrique explains measuring moisture content in the cacao bought from local Nicaraguan farmers.
And you can see it really is art AND science!!