Elaboration

The company is located in the center of an area that has traditionally produced some of the best cocoa in the country, the remarkable Rio Caribe Superior. The location guarantees a reliable supply of beans throughout the year and direct contact with the growers who have years of experience and local knowledge.

The factory is also located close to other local producers of fermented cacao F1,
Carioca in Rio Caribe, Yaguaraparo Premium C.A. in Yaguaraparo and the San Jose property in El Pilar.

Brief description of the process

Reception: The cocoa beans are received, cleaned and selected by hand before going to be roasted.

Roasting and Threshing: The cleaned cocoa beans go through a rotating oven for 40 minutes and after cooling go to the threshing machine where the husk is separated from the nib.

Grinding and Refining: The separated nibs then go into a grinder where after 5 hours cocoa mass is obtained. A further treatment of an additional five hours provides the refined product.

Blending: By adding varying proportions of sugar, milk, cocoa butter and vanilla different varieties of chocolate can be obtained.

Tempering: The carefully controlled heating and cooling treatment known as tempering confers on the final product distinctive properties of texture and flavour.

Installed Capacity: 20 ton per month

bukare@cantv.net

Sucre, Venezuela