ground up, producing chocolate liqueur. mix this concentrate with milk, sugar, cacao butter and you get what we call commercial chocolate. now, our chocolate bar sells for a nosebleed price that's high by even premium chocolate standards. so where does the money go? most importantly to me and eric, 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 sundry 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