To make chocolate, the beans are harvested, fermented, and dried, and then they’re roasted, peeled, and ground into a smooth cacao mass. The purest chocolate is cacao mass, plus sugar. But to make traditional tablea, you simply grind the cacao beans a little less, and then form the mass into balls to store for later use (instead of adding sugar and refining further) Tablea Batirol is made from finest selected dried local cacao beans, manually roasted for several hours, undergo winnowing process after being cracked using the corn mill then being grounded to a rich chocolate-y paste before adding sugar and molded into tablets.