THE STATUS QUO
Most of the chocolate we eat today is made by large companies, which dominate almost 70% of the market.
The aim of these companies is not to preserve the quality of cocoa but to produce large quantities of chocolate at the lowest possible cost.
The result? Homogeneous chocolate products that eliminate all the flavour potential of cocoa, thus ensuring that all products are identical and have the same taste; without nuances or differences.
THE FUTURE
Like grapes in wine, olives in oil or coffee beans, cocoa is an agricultural product that stores the unique traits of its terroir: the type of soil, the rainfall, the trees that surround it, etc.
Therefore, depending on the origin, variety and place where it is grown, the cocoa bean has different flavours and nuances.
But the origin and variety of cocoa are not everything. If we want to obtain extraordinary chocolate, we must take care of every step of the production chain: from the cocoa tree to the final product.
If the process is focused on quality, we will obtain high-quality chocolate products designed to highlight the unique flavors of each cocoa bean and experience the complexity of flavors characteristic of each of the different regions and countries.
Learn more about our origins.
