FROM COCOA TO CHOCOLATE
Our cocoa is 100% Brazilian and comes directly from the hands of producers in the south of Bahia
Producers
Juliana and Tuta Aquino
Vale Potumuju Arataca Farm South of Bahia - Brazil
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.
05
Cocoa selection
Here at the Majucau factory, we manually select the cocoa beans for roasting
06
Burn
Different roasts are created for each micro batch of cocoa. This is when we develop cocoa flavors
07
Cocoa refining
We use stone mills to refine the cocoa nibs for 48 hours, bringing incredible creaminess to Majucau chocolates.
08
Crystallization
Also known as tempering.
Tempering ensures that the chocolate is shiny, beautiful, tasty and melts perfectly at the temperature of your mouth. Majucau chocolates are tempered using an ultra-modern machine
09
Final
We mold and pack. This is how Majucau chocolates were born!
