All seedlings were planted directly in the rainforest. As you know, plantations of this level are distinguished by absolute environmental friendliness and harmony with nature. The trees were planted mixed with other fruit plants such as avocado, guanabana, noni and many others. Now, 11 years later, the trees themselves create all the necessary organic fertilizers for themselves. The wind mixes their falling leaves, which have completely different trace elements. With rain, the leaves rot and create the very fertile layer of soil, which every year becomes thicker and more nutritious for young trees.
In the mountains of the Dominican Republic, its northern coast, we began to plant cocoa trees of special subspecies of the Trinitario variety. The peculiarity of this variety is that it took the amazing taste of cocoa grains from the Criolo variety, and stable immunity from the Forastaro variety. We used the experience gained from the international consultant of organic farming methods, the Austrian Sepp Holzer. All seedlings were planted directly in the rainforest.
The cocoa tree is truly mystical tree and its fruits contain a storehouse of useful and essential trace elements. They are able to slow down the aging of cells, charging them with living energy. Most of the important trace elements in cocoa beans are destroyed during the roasting process. That is why it was so important for us to find a recipe for a new chocolate preparation - without frying ... And now we are ready to present it to you!