Blair Estate Farm chocolate is made from our Kauaʻi grown cacao. The pods are picked at peak ripeness, pulped by hand, and fermented using a proprietary strain of yeast. After the beans have fully fermented they are dried in the open sun. We then barrel age our cacao for several long years as this maturation period draws out flavors that are not found in young chocolate. Once we determine a vintage of chocolate is fully developed we drum roast the beans in small batches, crack, winnow, add sugar, and conche until the texture is silky smooth. The chocolate is then block molded and aged further to remove any remaining imperfections. Finally, and after passing our stringent grading standards, we temper, mold and hand package the bars for sale to the public. The result of all this hard work and loving attention will lead you to discover your sixth sense.