Change of paradigm: Dark chocolate is commonly known as bitter or semi-bitter chocolate. We are changing this paradigm. We are able to produce delicious chocolate full of natural tones and without off-flavors by being a bean-to-bar factory( we have 100% control of the process) and using single origin “Fine Aroma Arriba Cacao” beans that absorb aromas from flowers and fruits that grow around them,.
Since our FSSC 2200 - GFSI factory is located in Ecuador, we can choose the right cocoa beans for the different cacao content chocolate e.g. light floral cacao beans for 85% chocolate or fruity intense cacao for 55% chocolate.
Maximized cacao nutrients: We do not alkalize nor over-roast the cocoa beans to get rid of the unpleasant off-flavors, because those chemical processes significantly reduce the cacao’s flavonoids ( antioxidants ). Our “Fine Aroma Arriba Cacao” beans have unique natural tones and flavors, it does not need any chemical process to hide off-flavors.
Natural Sugar-Free sweeteners with No-Aftertaste: We master the art of finding the right combination of the best natural sweeteners (Stevia, Monkfruit, Thaumatin) with the “Fine Aroma Arriba Cacao” beans from Ecuador which has been used for decades for the best chocolatiers in the world. Our sugar-free chocolate tastes better than chocolate sweetened with sugar!
Customized recipes: We have tested more than 100 cacao types and developed hundreds of recipes. Let us know your requirements.

The combination of the world’s recognized “Fine Aroma Arriba Cacao” with grass-fed milk yields as result the most delicious and nutritious milk chocolate.
Preserve cacao nutrients: We do not use chemical processes like alkalization nor over-roasting the cocoa beans to get rid of the unpleasant off-flavors, because those chemical processes significantly reduce the cacao’s flavonoids ( antioxidants ).
Natural Sugar-Free sweeteners with No-Aftertaste: Natural sweeteners like Stevia, Monkfruit and Thaumatin have a bit of an aftertaste. We are able to take advantage of the finest cacao (“Fine Aroma Arriba Cacao” ) and formulate the most delicious chocolate that tastes better than sugar-sweetened chocolate. 
Recipes Customization: We can develop any chocolate type using any ingredients.

Did you know that each cacao tree, even if they are from the same cacao type, produces cocoa beans that taste different? Cacao beans absorb aromas and flavors from fruit and flowers that grow next to them.
We work directly with cacao Associations that provide natural rich flavors: floral,
fruity, nutty, rich acidic, intense cocoa, etc. 
We have developed dozens of recipes to take advantage of the combination of the cocoa flavors with natural ingredients to create very innovative flavors: Super 7 foods, cappuccino, mocaccino, chai-tea, matcha, white&dark mint and much more.
How do multinational companies manage to have the same taste ? They flatten the cocoa beans flavor with over-roasting, over-conching or alkalization which unfortunately kills many nutrients but allows them to add artificial flavoring to have a consistent profile.