At Chocolata Soul, we create your chocolate starting from the cacao bean. It is roasted and winnowed, a process that takes 2 days, and then we mix the cacao nibs with other ingredients, depending on the type of chocolate we are making. We refine them in a stone mill for up to 22 hours to achieve a smooth and creamy texture, before finally tempering, molding, and packaging it.
Indicates the amount of pure cocoa contained in the chocolate, distributed among other ingredients such as sugar.
You can keep it in its original bag and box in a place with a temperature no higher than 27° C, such as your pantry. Also, if you bought chocolate in bulk, you can place it in a glass container with an airtight lid to maintain its original flavor and prevent it from absorbing external odors and flavors.
It is a process in which chocolate is subjected to 3 different temperatures to group the fat and sugar particles, leaving it crispy, shiny, and resistant to temperatures of up to 27° C.
This phenomenon can be caused by sugar or fat rising to the surface. In the former case, moisture causes sugar crystals to emerge from the chocolate without affecting its flavor, so it is still suitable for recipes. In the latter, temperature changes cause the fat to emerge, but it can be tempered to restore its appearance.
It is the transparency in our production system, from the cultivation of the cocoa to its transformation into chocolate. The way in which you can verify the traceability of this or any product is by ensuring that you are provided with information about the origin of the ingredients, the processes, and everyone involved.
It is made of glassine paper, a 100% vegan material made from wood fibers, food-grade, and resistant to grease and moisture. It is biodegradable, which means you can place it in your organic waste and/or compost, as it contains no wax or paraffin.
The texture and appearance of the chocolate are susceptible to temperature changes during transportation or the way in which it is stored. We do not issue returns or refunds in these cases. The chocolate will leave our workshop in optimal condition and properly tempered.