From Cacao Pod to Chocolate Bar: How VIVE Is Made 从可可果到巧克力
VIVE is bean-to-bar Malaysian dark chocolate, made in nine steps from Malaysian cacao. Here is how it is done.
VIVE 是马来西亚本土的“从豆到条”黑巧克力，由马来西亚可可经九个步骤制成。以下是我们的制作过程。
STEP 1 第 1 步
Harvesting and splitting
收获与开果
Our cacao is homegrown and harvested in Malaysia. Every bean is carefully selected, and any misshapen beans or debris are removed before the next step. We then cut open each pod and scoop out the white pulp together with the beans.
我们的可可在马来西亚本土种植和采收。每颗可可豆都经过仔细挑选，剔除畸形豆和杂质，然后剖开可可果，将白色果肉连同可可豆一起取出。
STEP 2 第 2 步
Fermentation
发酵
The fresh beans are wrapped in banana leaf and left to ferment for 5 to 6 days. Fermentation is crucial to developing the chocolate flavour, and we work closely with our farmers to keep the quality consistent.
新鲜可可豆用香蕉叶包裹，发酵 5 至 6 天。发酵是形成巧克力风味的关键，我们与农户紧密合作，确保品质稳定。
STEP 3 第 3 步
Drying
晒干
After fermenting, the beans are taken out of the banana leaf and spread in a single layer. They dry under the sun for 3 days.
发酵后，把可可豆从香蕉叶中取出，平铺成单层，在阳光下晒 3 天。
STEP 4 第 4 步
Roasting
烘焙
By controlling time and temperature, roasting brings out the rich, complex flavour of the beans and builds the depth and aroma of the chocolate.
通过控制时间和温度，烘焙让可可豆浓郁而复杂的风味得以释放，并带出巧克力的香气与层次。
STEP 5 第 5 步
Cracking and winnowing
破壳与筛选
Roasted beans have thin, papery shells that must be removed. In a process called winnowing, a fan blows the shells (cacao husks) away. We turn the husks into cacao husk tea, and the pure beans that remain are cacao nibs.
STEP 6 第 6 步
Grinding and conching
研磨与精炼
Using a stone grinder, we grind the nibs into a smooth cocoa mass over up to 72 hours (3 days). Stone grinding gives better quality. We then add organic sugar to the products that need it, such as our Super Cacao Nibs.
我们使用石磨，把可可碎粒研磨成细腻的可可浆，最长需要 72 小时（3 天）。石磨能带来更好的品质。需要加糖的产品会加入有机糖，例如超级可可碎粒（微甜）。
STEP 7 第 7 步
Tempering
调温
Well-made chocolate has a glossy finish and a clean snap when you break it. To get there, we temper the chocolate by carefully lowering and raising its temperature.
优质巧克力表面光亮，掰开时有清脆的声响。为此，我们通过精确地降低、升高巧克力的温度来进行调温。
STEP 8 第 8 步
Moulding
入模成型
The chocolate is agitated to remove air bubbles and poured into moulds. This is also where we add toppings such as cacao nibs, as in our 75% Dark Chocolate with Cacao Nibs.
巧克力经过搅拌以排出气泡，然后注入模具。我们也在这一步加入配料，例如可可碎粒，如75% 黑巧克力（脆可可碎粒）。
STEP 9 第 9 步
Wrapping
包装
Finally, we wrap the chocolate in labelled packaging so it stays in perfect shape until it reaches you. See the finished dark chocolate bars.
最后，我们把巧克力包装并贴上标签，确保它完好地送到您手中。欢迎选购成品黑巧克力。