Our expertise
Like in wine or coffee, developing a great tasting cacao (or chocolate) requires expertise from the fruits to the final products. Embark on the journey at the roots of this exceptional raw material behind your preferred “gold bar”.
DOING GOOD
Selection with intention
Imported raw material, Theobroma Cacao grows under the tropics and likes humidity, heat and shade. Sensitive to disease and requiring care all year long, I believe it is a vector of economic development and forest protection if well purchased – meaning working hand in hand and sharing the value with the true heroes.
I have selected special cacao from Central and South America taking into consideration regenerative principles at social, economic and environmental level.
Every origin is an adventure! Jump in the story of the land where I buy from
BEAN-TO-BAR PROCESS
Crafted with care
All our products are made in a small workshop in the heart of Palma de Mallorca in an artisanal way. This gentle and long process enables the development of the natural flavors from each origin, while protecting the nutrients naturally present inside your beans.
Our ingredients? only the cocoa beans. Each origin is different, in size, in flavor, and the process is adapted accordingly. But one assurance, no sugar – no additives – and all the good fat inside.
Harvesting
When the cocoa pods are ripped, farmers cut and open them to remove the beans inside, covered with their white pulp and ready for fermentation.
Done in: country of origin
Fermentation
The fresh cocoa beans are then put in wooden boxes for a natural fermentation from 5 to 6 days according to the farm, the genetic and the level of fermentation expected. Different phases of fermentation happen and temperature is going up to 45-50°C showing that the process is ongoing.
Done in: country of origin
Drying
When well fermented, the wet cocoa beans are then sun-dried smoothly to remove acidity and humidity from the fermentation. At around 7% humidity level, they are ready for quality controls and then packed in jute bags for exportation.
Done in: country of origin
Quality controls
Beans are controlled following different quality protocols, the main one being a cut test.
Done in: country of origin & at arrival
Sorting
Beans are sorted by hand to remove any defects (i.e: germinated or broken beans) before processing. This step enables to keep only the clean beans for a great taste.
Done in: Mallorca
Roasting
Beans are slightly roasted
Done in: Mallorca
Winnowing
Beans are crushed to keep only the inside, called nibs. The shell of the beans can be used for infusion or compost.
Done in: Mallorca
Refining
Nibs are crushed and refined in a stone mill for hours to reach a smooth mouthfeel and balanced flavors.
Done in: Mallorca
Molding
The blocs of refined cocoa are melted again, tempered for a nice cocoa butter crystalisation, and ready to be molded in 50gr or 250gr.
Done in: Mallorca
Packing
Each bar is then hand packed in its reusable bag, ready to be sent to your home.
Done in: Mallorca
WE BELIEVE
Our convictions about ceremonial cacao
We believe that pure cacaos have more to offer than just the healthy side. Known as a heart opener, our cacao can be consumed within a ritual/ceremony with yourself or in a group.
Cacao is not genetically modified, and within the 12 genetic families that exist, we are open to work with Criollo and Trinitario types. Conscious that genetic studies are very costly we trust farmers that know best their farms than anyone else. We tend to select ancient varieties of cacao, while contributing to their preservation – and are more interested in the overall farming project than just the genetic.
The way the cacao beans are manufactured has a tremendous impact. Compared to 100% cocoa powder from conventional retailers or organic shops, our products are not defatted and produced in small batches to ensure a high content of iron, magnesium, antioxidants and all the bliss molecules. Our products are more alive than industrial ones and that makes a huge difference.
It is not a coincidence that these beans have been used in ceremonies and rituals for decades in Mesoamerica. Becoming trendy in our modern society, we believe it’s important to be openminded and honor these traditions. We invite you to be intentional in the connection with the cacao. You can center yourself, anchor your body, meditate and give blessings to each ingredient used in your recipe.
