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Ellen Montondo (left) and her husband Dale Montondo run Tocoti out of their home in Walworth. -
Cacao beans are first roasted in a convection oven. -
Evaporated cane juice is added before the conching process. -
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After grinding and conching, the chocolate is tempered, which heats the chocolate to a specific temperature. -
Tocoti’s “tasting samples” cooling in a mold. -
Tasting samples, outside their mold. -
The liquid chocolate is injected into molds for chocolate bars. -
A Tocoti-homemade chocolate-covered cherry. -
Dale Montondo inspects cooling bars. -
A cocoa bean at Tocoti.






