[ Slideshow ] Tocoti Chocolate

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PHOTO BY MARK CHAMBERLIN

Ellen Montondo (left) and her husband Dale Montondo run Tocoti out of their home in Walworth.

PHOTO BY MARK CHAMBERLIN

Cacao beans are first roasted in a convection oven.

PHOTO BY MARK CHAMBERLIN

Evaporated cane juice is added before the conching process.

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.

PHOTO BY MARK CHAMBERLIN

A cocoa bean at Tocoti.

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