Frequently Asked Questions

  • 01

    Why isn’t our chocolate very dark?

    Chocolate is dark when it has been submitted to a chemical process of alkalinisation or excessive roasting. We attempt to preserve the aromatic qualities of each cocoa bean, with no chemical processing and with measured roasting. This gives us violet, reddish and brown tonalities.

  • 02

    Why isn’t our chocolate bitter?

    Chocolate shouldn’t be bitter, because it comes from a fruit that is submitted to a fermentation process that releases fruity, acidic and sour aromas. We want to preserve these original aromas with a process that doesn’t mask their flavour, with no added aromas (like vanilla) or excessive roasting.

  • 03

    Why is our chocolate so good?

    Because our chocolate is made with cocoa selected at origin, we sift the beans by hand, and we make the chocolate with sugar of organic origin and with lots of love!

  • 04

    What is cacao paper?

    We package our chocolate in cacao paper made from the shells of our cacao beans. The paper is hand-made at the Capellades Paper Mill Museum.

Frequently Asked Questions

01

Why isn’t our chocolate very dark?

Chocolate is dark when it has been submitted to a chemical process of alkalinisation or excessive roasting. We attempt to preserve the aromatic qualities of each cocoa bean, with no chemical processing and with measured roasting. This gives us violet, reddish and brown tonalities.

02

Why isn’t our chocolate bitter?

Chocolate shouldn’t be bitter, because it comes from a fruit that is submitted to a fermentation process that releases fruity, acidic and sour aromas. We want to preserve these original aromas with a process that doesn’t mask their flavour, with no added aromas (like vanilla) or excessive roasting.

03

Why is our chocolate so good?

Because our chocolate is made with cocoa selected at origin, we sift the beans by hand, and we make the chocolate with sugar of organic origin and with lots of love!

04

What is cacao paper?

We package our chocolate in cacao paper made from the shells of our cacao beans. The paper is hand-made at the Capellades Paper Mill Museum.

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