![cacao](https://fermentationassociation.org/wp-content/uploads/2018/06/cacao-420x280_c.jpg)
At CACAO Cafe in Atlanta, diners nosh on sipping chocolate, chocolate salami, or a bar of Aztec Aphrodisiac. Fermenting the cacao beans is a delicate process, says owner Kristen Hard, because there are 14 points of failure to control for delicious results.