The origins of chocolate are fascinating. When a delicious chocolate melts in your mouth, this is the culmination of a long and sophisticated process. There’s a huge gap that separates the first step from the final one on this amazing journey: from the cocoa bean in the plantations to the final product elaborated by the consumer countries.
At Xocolatt, we would like to reclaim the origins of this extraordinary food and spread the knowledge about it through all our activities and initiatives.
The Origins of chocolate are fascinating. When a delicious chocolate melts in your mouth it’s the culmination of a long and sophisticated process. A huge gap separates the first step from the last on this amazing journey: from the cocoa bean, in the plantations, to the final product elaborated by the consumer countries.
From XOCOLATT we would like to reclaim the origins of this extraordinary food and spread the knowledge though all our activities and initiatives.
Cacao Real de Soconusco
Originally from Central America – the cradle of cocoa growing – the criollo cacao is considered the best variety of cocoa. Its incomparable aroma and delicate flavour, which is not completely bitter like that of the rest, makes it stand out among others.
…that the cocoa bean from Soconusco, Mexico, was the first to arrive to Europe in 16th century?
…that Moctezuma used to drink tons of liquid cocoa back when chocolate was only consumed by royalty?
…that cocoa beans were once used as currency?
We don’t usually think about where our food comes from or about all the work and effort behind each product. Rather, we take it for granted. At Xocolatt, we talk about the origin to emphasise the endeavour of humble local communities and economies from producing countries.
At Xocolatt, we are committed to sustainability. Therefore, we support chocolate brands that share their values and responsibilities in accordance with sustainability.
We love to enjoy one of the best cocoa beans and chocolates we know. For that reason, we want to present you Original Beans, a bean-to-bar chocolate brand committed to the ecosystem. Original Beans ventures into remote rainforests to source the world’s most exquisite cacao beans and transform the cultures of chocolate, food and luxury since 2008.
The pulp is responsible for the fermentation process of cocoa beans.
In order to obtain a good fermentation, you must remove all pulp, black beans and pineapple chunks.
The drying process depends on the type of bean.