Chocolate and Cocoa

Tree to Bar: The Shortest Distance Between the Hill and the Factory, One Chocolate Bar at a Time

ESCRITO POR: Penelope Collado - July 9, 2020 - 7 MIN LECTURA

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Most of the world’s chocolate is manufactured by companies located far from the origin of its beans. In fact, most chocolate manufacturers work with the raw material without knowing anything about the distant farmers who grow the plant, process the fruit, and ferment the beans. From farm to bar, that cocoa passes through hundreds of hands and travels thousands of miles.

The chocolate we make is special because it comes from high-quality cocoa of great interest to international exports, grown at the Hacienda Chocolatier, in green and beautiful Salcedo and manufactured and packed in state-of-the-art facilities in Santo Domingo.

Because we believe in our chocolate artisans as much as we believe in our farmers, and because we want the goodness of our Quisqueya to be appreciated here as well as it is valued by the rest of the world, Bolitos & Candín’s chocolate is 100% local, from planting to the last details.

Our cocoa is grown naturally, it has not been treated with fertilizers or pesticides. Its flavor, aroma, and texture made it possible that the Dominican cocoa was qualified in a good proportion as “Fino de Aroma” cocoa, by the International Cocoa Organization (ICCO).

Our Organic Cocoa is produced in lands under agroforestry systems based on the organic production norms of the European Union (CEE 2092/91), of the United States USDA/NOP and our farm is certified by the prestigious German certifying company CERES.

We manage every step of the process from cultivation to harvest in the field, from fermentation to toasting and the production of the final chocolate bars you enjoy so much.

It is very important to give special care to the cocoa in the post-harvest handling, to achieve the typical organoleptic characteristics of our renowned and appreciated organic Hispaniola; We achieve this by harvesting only the ears at their optimum state of maturity, opening the ears without causing injury to the beans (at the moment they are broken with the machete that broken bean can damage the others and increase the humidity), transporting the chopped cocoa in special sacks so that not a drop of its wonderful butter can be lost, fermented in wooden boxes staggered between 5 to 7 days, giving it the necessary removals, and then drying the beans in non-mechanical dryers until the ideal 6.5% humidity is reached.

This marriage of the cocoa farm with the chocolate production process allows an intimate knowledge of the beans that would otherwise be lost among the cocoa producers and those who make the chocolate. The spirit of community and attention to detail that we dream of at Bolitos & Candín is imprinted in every step, as we can manage every part of the chocolate production process to guarantee bars of incredible flavors and excellent quality, worked by local hands from soil to packaging.

  • Dominican cocoa
  • Hacienda Chocolatier
  • International Cocoa Organization
  • Organic Cocoa
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