Kuyay grows a variety of high quality native Amazon cacao on his Quya farm.

The cultivation is organic, careful, looking for the optimum ripening point and the best postharvest.

It is a family work that results in an 80% delicate chocolate, fruity, slightly citric and with herbaceous notes.

This white chocolate stands out for its low sugar content that highlights the flavor of Azores milk.

In these islands of volcanic soil and rich pastures, an intensely flavored milk is produced which, together with the best cocoa butter, gives rise to a soft, velvety and intense white chocolate.

A much appreciated sweet.

Feitoria do cacao presents its chocolates in two individual containers of 25 grams to better preserve the aromas of the chocolate.

The pioneer of the Bean to Bar in Portugal who works with creterios de cacao direct and comes out of the hands of two women dedicated to chocolate with honesty.

Pure flavors without additives and always with the best fine aroma cocoa.

A creamy white chocolate, made with the best cocoa butter, and a touch of tonka bean and licorice.

An excellent choice from a French chocolate master.

One of the most successful Baixas Bean to Bar recipes is this combination of an elegant 48% milk chocolate and passion fruit or passion fruit.



A product that combines fruit and chocolate in a sweet and surprising way due to its crunchy interior. An acidic and refreshing point that persists for a long time.



Bronze award 2020 in the Mediterranean phase of the International Chocolate Awards 2020

Joan Baixas combines the tradition of family pastry with his passion for origin cacao in a personal and differentiated bean to bar range.