• tocoti-01
    Ellen Montondo (left) and her husband Dale Montondo run Tocoti out of their home in Walworth.
  • tocoti-02
    Cacao beans are first roasted in a convection oven.
  • tocoti-03
    Evaporated cane juice is added before the conching process.
  • tocoti-04
    tocoti-04
  • tocoti-05
    tocoti-05
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    tocoti-06
  • tocoti-07
    After grinding and conching, the chocolate is tempered, which heats the chocolate to a specific temperature.
  • tocoti-08
    Tocoti’s “tasting samples” cooling in a mold.
  • tocoti-09
    Tasting samples, outside their mold.
  • tocoti-10
    The liquid chocolate is injected into molds for chocolate bars.
  • tocoti-11
    A Tocoti-homemade chocolate-covered cherry.
  • tocoti-12
    Dale Montondo inspects cooling bars.
  • tocoti-13
    A cocoa bean at Tocoti.

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