Our Rainforest Alliance farmers handpick the ripest cocoa pods
growing on the trunks of cocoa trees. Having worked on small, family
farms for generations, they know a promising pod when they see
one.
Each pod contains 30 to 50 cocoa beans. Our farmers carefully cocoon
the extracted beans inside banana leaves and leave them to ferment
for eight days, to bring out the beans’ fruity flavor and smell.
After the beans have dried, our farmers single out the
best ones to ensure only the finest make it to the next step.
Once they’ve been roasted, the beans are ground into a cocoa paste
and blended with the unique Magnum recipe
that our chefs have crafted over 28 years. Then, they’re ready for
conching, a process that mixes the ingredients for hours with great
care until they reach the perfect texture and flavor, and the
chocolate emerges refined and silky, ready to meet our vanilla ice
cream.