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Our skills and expertise

Experts in chocolate-making since 1936.

We make everything in the tradition way: by hand, with no mechanisation, no preservatives and using recipes handed down through the generations. The secret? Very strict monitoring of quality and the taste of real chocolate.

In more detail

Cocoa beans are the seeds of the cocoa tree and are used to make chocolate. Roasted (heated to 140-160°C for 20 to 30 minutes, the roasting action allows the cocoa flavours to develop), crushed and conched, the beans create a flavoursome mixture that gives off a particularly appetising aroma that provides an idea of the fondant and flavour of the chocolate that will be made from it.

Our expertise and careful monitoring of every stage of the production process enables us to create chocolate of great quality, with a richness and finesse that give the finished product its exceptional taste.

Combined with local, seasonal products, pralines, almonds, hazelnuts, cherries, etc. our chocolate enables us to create a wide range of special products, packaged in presentation boxes or ballotins, ready to give as gifts and likely to seduce the most demanding lovers of chocolate...