are we doing a good thing? here's how it breaks down. the raw cacao costs one chunk. labor, the inner sleeve, this much. design, box, packaging, this much. various equipment and miscellaneous, another small chunk. chris, me and eric get a slice out of every bar. that leaves this much, which the retailer takes. chef bleeding heart hippie here has already convinced me to give whatever meager profits we make off our first bar to a local charity. >> what's unusual about these pods? these beans? >> extremely high quality flavor. >> thought not around? >> this was over 120 years ago and making a guy and comeback. the chocolate here is once in a lifetime find. >> about 40% of the beans from these trees have white cacao beans mixed in. the rest are purplish in color. we heard of an ultra rare group of trees further up the mountains that produce pods of