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Have you ever wondered how long a piece of nama chocolate has traveled before it reaches your hands? Let's follow the journey of the cacao bean and understand how a piece of nama chocolate is born.

Stop 1: Cacao Bean Farm

Cacao beans are mainly produced in tropical regions of Central and South America, Africa, and Asia. High-quality cacao beans require specific climate and soil conditions, and careful farm management is the foundation of quality chocolate.

Stop 2: Fermentation and Processing

After harvesting, cacao beans need to undergo processes such as fermentation and drying, which will affect the final flavor of the chocolate. High-quality cacao beans already begin to show their unique flavor at this stage.

Stop 3: Roasting and Grinding

After roasting, cacao beans release rich aroma molecules. Different roasting levels will affect the bitterness and flavor layers of the chocolate.

Stop 4: Handcrafting a Piece of Nama Chocolate

Upon arriving at our workshop on Chongming Island, our artisans blend high-quality cocoa with fresh cream, incorporate special ingredients from Chongming Island, and meticulously prepare and shape it. This ultimately becomes the melt-in-your-mouth nama chocolate you hold in your hand.

Every piece of nama chocolate from Yikou Nama carries the complete journey of the cacao bean from the farm to the workshop.