REGENERATIVE, ORGANIC, CONSCIOUS & FAIR

Each chocolate bar is unique, different and of great quality.

HANDMADE CHOCOLATE PROCESS

We lack sophisticated technology, chemicals or highly industrialized ingredients. This way we guarantee that our products are good, clean and fair.

WE ENHANCE THE POTENTIAL OF FLAVORS

and unique aromas of the world famous Cacao Nacional Fino de Aroma in all steps of cocoa processing

1: SOWING

We only plant National Fine Aroma Cocoa in regenerative agriculture systems (agricultural systems that contribute to the connectivity and relationships of the ecosystem and people), seeking that our cocoa grows immersed in balanced agroforests.

This guarantees us the complexity of aromas and flavors generated only when working with biodiversity!

2: CACAO HARVESTING AND OTHER ACCOMPANYING INGREDIENTS

We harvest the cocoa every 15 days, guaranteeing that the pods reach the ideal maturity to obtain 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 cocoa trees.

3: POST-HARVEST

Post-harvest is one of the most delicate moments to obtain an excellent chocolate, for this purpose we follow the next steps:

FERMENTATION

We take special care to control the environmental factors that influence the flavors and aromas of cocoa.

DRYING

Drying is done in a particularly slow way. At Mashpi Chocolate we achieve ideal drying thanks to an efficient “Rocket” combustion oven. This oven 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 firewood used in this oven comes from the farm's agroforestry systems!

4: SELECCIONADO, TOSTADO Y DESCASCARILLADO

Once the cocoa beans are selected, we take care of careful roasting and shelling. We do much of this process manually to guarantee the selection of the best almonds and to obtain cocoa nibs without impurities.

5: REFINADO, CONCHADO Y TEMPERADO

We refine in a high quality mill in which we precisely control the temperature and refining time to achieve the best results. Then we transfer the chocolate to the conching machine, where it remains in constant motion for a few more hours and where the other ingredients that accompany our chocolate bars are mixed.

6: OUR PACKAGING

We pack our products manually. This way we guarantee quality and also sources of work for the people involved in the creation of these products. Almost all of our packaging is made with ecological paper from sugarcane bagasse.

7. WE INNOVATE

We parted ways with paper with resins, plastics and glitter that make it impossible to fully recycle the packaging. We minimize the use of plastic in our packaging and do not use aluminum bags; We re-use cardboard containers and dispensing boxes as much as possible.