Artisanal chocolate from single-origin cocoa.
In 1954, Master chocolatier Francesc Agraas began bringing the best cocoa beans from Ghana, Congo and Guayaquil to chocolate. Bean to chocolate is the name of the process that begins when the artisan selects the cocoa beans and process them into chocolate bars or chocolates that will be packaged and sold directly.
The process of artisan production requires a special knowledge of the beans, patience, priority in the quality and a willingness to offer the gourmet best cocoa. Blanxart is faithful to this approach relying on single-origin cocoa for an outstanding quality chocolate.