OUR PRODUCTS ARE HANDMADE
Every chocolate bar is unique, different and of great quality.
Highly Manual
We lack sophisticated technology, chemical ingredients or highly industrialized. This is how we guarantee that our products are good, clean and fair.
We develop the potencial of flavors
And unique aromas of the world-famous National Fine Aroma Cacao, at all stages of cacao processing
Step 1: Sowing
We only plant National Fine Aroma Cacao in regenerative agricultural systems (agricultural systems that contribute to the connectivity and relationships of the ecosystem and people), seeking that our cocoa grows immersed in balanced agroforestry.
This guarantees the complexity of aromas and flavours generated only when working with biodiversity!
Step 2: CACAO HARVESTING AND OTHER ACCOMPANYING INGREDIENTS
We harvest the cacao every 15 days, guaranteeing that the ears reach the ideal maturity to obtain a good fermentation.
The other fruits and spices that accompany our chocolates (cardamom, salak, guayabilla and more) also come from the farm, where they grow in harmony with the cacao trees.
Step 3: POST-HARVEST
Post-harvest is one of the most delicate moments to obtain an excellent chocolate:
fermentaTIOn
We take special care to control the environmental factors that influence the flavours and aromas of cacao.
Drying
The drying process is particularly slow. In Mashpi Chocolate Artesanal we achieve an ideal drying thanks to an efficient combustion oven “Rocket”.
This furnace is an innovative technology that has allowed us to free ourselves from external energy sources such as gas or oil, and reduce our carbon emissions. All the wood used in this oven comes from the farm’s agroforestry systems!
Step 4: SELECTED, ROASTED AND PEELED
Once the cocoa beans are selected, we take care of a careful roasting and shelling. A large part of this process is done manually to guarantee the selection of the best almonds and to obtain cocoa nibs without impurities.
Step 5: REFINED, SHELLED AND TEMPERED
We refine in a high quality mill. In this mill we precisely control the temperature and refining time to achieve the best results.
Then we pass the chocolate to the conching machine, where it remains in constant movement for a few more hours and where the other ingredients that accompany our chocolate bars are mixed.
Step 6: OUR PACKAGING
We pack our products manually. In this way we guarantee quality and also jobs for the people involved in the creation of these products.
Almost all of our packaging is made with ecological paper from sugar cane bagasse.
We innovate
We avoid paper with resins, plastics and glosses that make total recycling of paper impossible.
We reduce the use of plastic in our packaging as much as possible and do not use bags with aluminum; whenever possible we reuse cardboard containers and dispenser boxes.
