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For the cocoa mass in this elegant dark chocolate we only use Hispaniola cocoa beans from the Dominican Republic. The sun-dried beans develop a mild taste with a slightly spicy notes. Our expert chocolatiers ensure that this chocolate goes through the 'conching' process for 48 hours, so that the unique flavour of the beans can fully develop. Conching is a key process in the art of chocolate making, it ensures that the resulting chocolate is smooth and even textured.