[ 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
PHOTO BY MARK CHAMBERLIN
PHOTO BY MARK CHAMBERLIN
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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PHOTO BY MARK CHAMBERLIN

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