Xocooperates its own farms in Central America. also buys humid cacao beans from small farmers and process them for the highest quality.
This cacao grows at the entrance to the Mayan territories of Petén and along the Dulce River. The Mayan Red variety is known for its sweet flavor profile with molasses and vanilla notes.
La Jarradillais a family business that, apart from dedicating itself to cattle raising, produces high quality cheeses with their pasiegas cow’s milk. They also make butter in an artisan way, which goes through a fermentation process. For this process, milk ferments are added, developing part of the bacteriology present in the milk.
In this bar you will find that classic artisan pasiega butter flavor, combined by a creamy texture.
With the Guatemalan cacao we get a very silky and balanced bar, with dairy and chocolatey notes and a salty touch.
This chocolate bar combines the molasses and vanilla notes of Guatemalan cacao with the flavor of La Jarradilla pasiega butter.
Country of production: Spain
Origin of beans: Guatemala, Xoco
Cocoa variety: Mayan Red
Cocoa content: 55%
Dietary features: vegan, dairy-free.
How to store your chocolate: store in a cool dry place ideally at a constant temperature of 18 - 20 C
In the beginning, there was coffee and passion to roast the best product possible. Paloma and Marco, the co-founders of Puchero roastery, are from Spain and Italy respectively. After living in London for several years, they decided to stop, reflect and take a new approach to life. They travelled to new places and met incredible people along the way, whose love for the exciting world of coffee rubbed off on them. Together, they created Puchero, which has grown since 2015 to become a leader in specialty coffee and one of the best roasters in Spain. But the story doesn’t end there. Three years later, chocolate came into their lives. Inspired by the infinite nuances of cacao from around the world, at Puchero they roast beans that have been harvested and dried on the farm by small-scale producers to make bars of craft chocolate.