The cocoa butter is a natural fiber, an organic, gluten-free, vegan, keto-friendly diet superfood, with no sugar added. It is used to make chocolate, to bake desserts, also to make white chocolate and in cosmetics.

The first step is a careful selection of the cocoa bean, separating the impurities and leaving only optimal beans of the fine cocoa, which is roasted through a roasting process, where, like a melting pot, the fine bean gives off its unique aroma, which which confirms the purity of the Ecuadorian cocoa, since, through the heat, the fine aromas and flavors characteristic of good cocoa emerge, indicating that it was harvested in due time, fermented and dried with the ancestral wisdom of our great-grandparents, from whom we inherited this passion to make good chocolate.

Once the bean is roasted, it must be husked, (peeled) and then crushed, in order to obtain the cocoa nibs, which in turn will be ground and refined until ending in a bright and aromatic cream, with chocolate nuances. , which is the base of all our products, called liquor or cocoa paste.

Then, by means of a process of great magnitude and few contemplations, called pressing, cocoa butter, the mother raw material for the production of chocolates and dermatological products, is extracted from the liquor.

The press is responsible for separating the precious cocoa butter, leaving it immaculate, transparent, and ready to contribute all its benefits as a noble raw material and ready to contribute all its richness to fine products such as delicate chocolate bars, white chocolate, truffles. of chocolate, body creams, fine soaps, skin emollients, and all kinds of balms designed to beautify the skin, because all the antioxidant power of cocoa lies in fat, the secret of the success of anti-aging products.