"Bean to Bar" or "Almond to Bar" chocolate is a relatively new movement, started in America approximately 10 years ago. Here, chocolatiers select cocoa seeds and produce their own chocolate. One of the main reasons for the growth of this movement is that, producing your own chocolate, gives chocolatiers control over flavor and quality, giving exclusivity to their creations, as well as in the wine and craft beer production processes. The farms are responsible for harvesting the cocoa and removing the seeds. These are separated from the white pulp and left to ferment for seven days, when the flavors and aromas of the cocoa are enhanced. The cocoa is taken dry to small factories where roasting, separating the beans from the shell and grinding take place, which results in a pasty paste that we call "cocoa liquor". This liquor is mixed with sugar and refined until all the sugar crystals are broken into tiny particles and the chocolate gains a creamy consistency and flavor. In this process, the percentage of cocoa that you want to obtain in the chocolate bar is defined and is called conching. Finally, the chocolate goes through tempering, giving it a polished and shiny appearance to be molded and distributed in stores, emporiums and markets. Gallette joined the movement and produces a line of exclusive bars and chocolates.