I am 52 years old, graduate of the Chocolataria Castelli School, Expertisse in chocolates for the Chocolate Academy, with is based in 10 chocolate-related countries as Switzerland, Belgium, the Netherlands, Germany and Spain, and I am graduating Switzerland! The desire to create a better country, producing something health, from the cocoa, scientifically proven as a super food, has been directing me to the Bean to Bar production!
Today, producing a chocolate, from Brazilian fine cocoa, generating a fair production chain and a tasty product, using few ingredients (cocoa, sugar and milk) is the passion that move me.
We are a company that loves Brazil and its natural wealth!
Our company believes that through work, we build a better and fairer world for all. We see chocolate making as a way to make sense of our lives and help our people to lead a more dignified life. So all material used in our products is produced on Brazilian soil. Made by Brazilians, like us, we seek excellence in product creation.
We prioritize natural ingredients, without preservations, flavoring or artificial agents, when you taste our chocolates we find the aroma of the forest, a tropical flavor and the strength of our people that is cheerful, festive and affectionate. Our chocolate is a hug in Brazil, a country with more than 8.511.965 km², more than 206 million inhabitants, untouched by any natural tragedy, with arable soil superior to most countries in the world, abundant water resources, no war and no religious discord separating men. A smiling country that welcomes all who arrive. A country that still has a lot to be built, but with a huge will to succeed!
Welcome to a chocolate 100% Brazilian, Gaucho and Caxiense.
Want a tip? Combine your chocolate
Insert in your diet healthy combinations and full of flavor
With what drink would you taste a bitter chocolate? Would it be the same as a white chocolate?
Among the most common combinations are coffe, but there are more unusual options like beer and wine. Just choose and try.
Savor a full-bodied and liqueur wine with more bitter chocolate, ideally you taste the wine with a chocolate that has between 50% and 70% of cocoa. Harmonize dry red wine, opt for a Cabernet Sauvignon or Syrah, with chocolate with high concentration of cocoa.
Another option is the tasting of chocolates with beer, it may seem like an unusual combination, but these foods have more similarities than you might think! More fruity beer varieties can be accompanied by white chocolates, while to accompany a bitter chocolate, nothing beats beers with roasting profile and intensity of aromas, body and bitterness.