Summary

Hoy elaboramos chocolate con equipos modernos para lograr consistencia y mayor capacidad, manteniendo un ADN artesanal, limpio y transparente. Preferimos recetas cortas, cacao de pequeñas fincas costarricenses y procesos cuidados que respeten el sabor de grano.

1. Toasted

We adjust the roasting profile by latte (time/temperature) to highlight the cocoa's own notes.

4. Formulation

For our dark bars, we add sugar in proportions that define the percentage (70%, 85%, 95%). We also make varieties with inclusions and cocoa drinks.

2. Grinding and refining

We transform nibs into cocoa liquor and refine it until we achieve a silky texture.

5. Tempered

Stabilization of cocoa butter crystals for a clean shine and firm break.

3. Conching

Aeration and flavor development to soften acidity and balance the aromatic profile.

6. Molding and cooling

We pour into molds, cool in a controlled manner and unmold for a uniform finish.

SELECTION BASED ON CRITERIA

We work with small Costa Rican producers and choose our cacao for its flavor: well-fermented and well-dried cacao that expresses its origin, not just a label. We prioritize local agriculture and maintain a transparent process.

PRECISION IN WORK

Each batch has its own roasting curve; the grind and conching are guided by mouth and texture, not by the clock. We record times and temperatures and verify the tempering in each run to achieve a clean "snap," natural brightness, and silky melt.

CLEAN LABELS AND FRESHNESS

Dark bars are cacao + sugar. Flavored editions use real inclusions, and we avoid shortcuts that dull the flavor or lengthen the ingredient list. We taste-test every batch and take care in storage and shipping.