With Sadé Chocolat Ancestral, Suzan Inan would like to show us a rough, coarse-grained chocolate that was only minimally processed - completely handmade, just as the Mayas and Aztecs processed their “food of the gods” back then. Every step of this time-consuming process of turning cocoa beans into chocolate is done by hand by Suzan. The journey begins with the search for high quality cocoa, produced in farms where nature and human dignity are respected. As soon as she receives her precious cocoa beans, they are checked to remove any residue, they are roasted in a saucepan while stirring constantly until all five senses match. Then they are peeled to avoid the bitterness of the pods from affecting the chocolate taste. With a touch of unrefined cane sugar, the cocoa is ground in a hand-operated grinder that prevents the mixture from being heated. The aromatic intensity and the crispy texture of hand-ground cocoa beans mixed with crispy raw sugar make Sadé Chocolates so unique.