Puro Chocolate

Krön extracted drops of sugar-free chocolate coating

Emma Grand -
This new presentation was specially designed for those people who have removed sugar from their diet for health reasons.

Cakawa's hot chocolate is back

Emma Grand -
Customers can purchase it to take away directly from the chocolate shop, located in Altamira.

Once Once releases a family-friendly version of Marielitas Chips

Emma Grand -
The new packaging for these crunchy cookies with lots of chocolate chips was designed by the brand with "sharing" in mind.

A 76% cocoa Chuao dark chocolate bar among the best of Paris

Emma Grand -
The gastronomic magazine Taste Atlas highlighted this chocolate from the PLAQ brand within a selection of 18 products from the French capital "that are worth it".

Chocolates Paria shows how cocoa is transformed in its factory

Emma Grand -
Visitors and locals can go through the different phases of production of this precious commodity through a tour of their cocoa farm and processing plant in Sucre.

Cocoa Day in Venezuela: What's New?

Emma Grand -
Far from stagnating, the national cocoa tradition is reinventing itself through science, innovation, and tourism, demonstrating why our bean...

The Chocolate Route returns to the Galerías Ávila Shopping Centre

Emma Grand -
The event featuring the different bean-to-bar brands will take place this Friday, October 2nd and Saturday, October 3rd, from 10:00 am to 6:00 pm.

Benefits of assisted fermentation revealed in Criollo cocoa

Emma Grand -
The discovery is the result of an alliance between the Diploma in Chocolate Science and Technology of UCV and the companies Varietales Sur del Lago and Cacao Shares of Japan.

From bean to bar: How is chocolate made?

Emma Grand -
The fascinating journey of chocolate begins in the cacao plant and requires a rigorous artisanal and industrial process to transform the cacao bean into a delicious bar. Discover the step-by-step process of its creation.

Everything you can do with cocoa mucilage in the kitchen

Emma Grand -
This pulp that surrounds the seed with which we make chocolate, and which is essential for its fermentation, is used for a large number of products in gastronomy.
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