This utility model relates to a process of producing tablea (cacao liquor) utilizing cacao beans obtained by fermenting, drying, roasting, winnowing (separating beans shells from the cacao nibs) and grinding the resulting roasted nibs. The process comprised of the following steps: Prior to roasting, the same size of fermented dried beans was weighed. Two kg of fermented dried beans was poured in a pre-heated roasting pan of 40oC. frequent turning of beans in the pan at a temperature of 120oC at 25 minutes was practiced until the shells of the cacao becomes brittle. These roasted beans were poured to a winnowing basket to separate the cacao shells from the nibs. A blower was used to blow away the light shells, then the nibs were collected. The roasted nibs were poured to the grinding machine and were ground up to 4 times to produce the highest quality of liquefied tablea. After the grinding process# the liquefied tablea was poured to a mixer apparatus mixing continuously for one hour. All the well mixed liquefied tablea was poured into moulders. This process allows the liquefied tablea tops to cool and hardened. Finally, the hardened molded tablea were wrapped with aluminum foil, and were packaged ready for distribution to the consumers.
