PHOTO BY MARK CHAMBERLIN
After grinding and conching, the chocolate is tempered, which heats the chocolate to a specific temperature.
PHOTO BY MARK CHAMBERLIN
Tocoti's "tasting samples" cooling in a mold.
PHOTO BY MARK CHAMBERLIN
Tasting samples, outside their mold.
PHOTO BY MARK CHAMBERLIN
The liquid chocolate is injected into molds for chocolate bars.
PHOTO BY MARK CHAMBERLIN
A Tocoti-homemade chocolate-covered cherry.
PHOTO BY MARK CHAMBERLIN
Dale Montondo inspects cooling bars.