We heat the pearls in a chemical solution, which changes the structural arrangement of the molecules.
As heating diffuses inside the pearl, it modifies the structure of melanin. We suppress some double bounds in the melanin molecules.
This plays a determining role in the pearl colouring. Between 60 to 70% of the pearls turn brown.
The remaining pearls will either take other colours such as aubergine, olive or copper or will not change at all.
After this 3 weeks process, we immerse the pearls in a chemical solution in order to stabilize the color.
In fact, it’s a chemical reaction , which results are our “chocolate pearls”.