Very few chocolate companies in the world (excluding large global manufacturers) make their own chocolate from bean-to-bar. Some who do have achieved success while others—not so much. We recall tasting one of these chocolate and it is an experience we would rather not repeat anytime soon. At Wild Sweets, we see the value in mastering this painstaking process. And this year we are starting the making of our own distinct chocolate from raw beans, which will make our already unique products even more exclusive. However, like everything else we do at Wild Sweets, we believe that if we cannot make it perfectly, we will wait until we have all of the conditions in place before launching any product. So we are currently working with our own 6-person research team to scientifically test and develop the best methods and procedures that will allow us to consistently produce, on a small scale artisan basis, the highest quality bean-to-bar chocolate from a taste, aroma, and texture perspective. Specifically, we are researching how to consistently reproduce specific organoleptic properties in each and every batch during the roasting and conching process, which is imperative to the successful production of a high quality, scientifically standardized product. To date, we are planning to launch our exclusive series of various origins chocolate bars in the later part of Q1 2009.