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Fundadores da Majucau Chocolates examinando frutos de cacau em uma plantação, ilustrando o cuidado e a atenção aos detalhes na seleção do cacau para a produção bean to bar.

FROM COCOA TO CHOCOLATE

Our cocoa is 100% Brazilian and comes directly from the hands of producers in the south of Bahia
Casal Julia Aquino e Tuta Aquino em uma plantação de cacau relacionado á produção de cacau bean to bar

Producers
Juliana and Tuta Aquino

Vale Potumuju Arataca Farm South of Bahia - Brazil

Lucas Aerlio produtor de cacau com amendoas de cacau frescas na mão e sorrindo

Producer
Lucas Arléo

 Fazenda Santa Rita

South Bahia Islands - Brazil

FROM THE FOREST TO CHOCOLATE

01

Harvest

Cocoa is harvested at the right time, respecting nature's process

02

Smash

After harvesting the cocoa is broken, at this point the seeds are removed from the cocoa shell

03

Fermentation

Here  the magic happens, the cocoa develops its aromas and also eliminates unwanted acids, guaranteeing an incredible flavor for Majucau chocolates

04

Drying

Drying the cocoa is essential, it is at this point that the moisture in the cocoa is removed, ensuring a perfect texture for Majucau chocolates.