WOW!
GREAT
CHOCOLATE!
CHOCOLATE
Eukarya charms, entices, engages and surprises with every bite. Why is that? The cocoa beans are selected from different origins and combined with each other, which is essential to create a well-balanced chocolate with a flavour that awakens all your senses. No matter whether you like bitter, smooth, strong, milky or sweet chocolate, we have created a chocolate with character for every moment and for every palate.
We blend cocoa beans from Peru, Papua New Guinea and Ecuador, and each origin plays an important role; it brings the essence and personality of each area. Peru provides the acidic, fruity notes; Papua New Guinea, the smoky, woody touch; and Ecuador, the caramel, liquorice hints. The result is a smooth, pleasant and well-balanced chocolate, with an initial touch of acidity, a hint of bitterness, wood, nuts and a smoky profile. Nothing but cocoa and very little sugar, as little as possible.
Chocolate is an experience worth living. It calms the body and the mind, bringing a feeling of happiness and harmony, and this is what we want to bring you.
Recognising work
with Cocoa
The way of understanding single-origin cocoa and bean to bar production has been recognized in the first edition of the Bean to Bar España Awards, a competition that highlights chocolate made from bean to bar using fine and traceable cocoas.
A RECOGNITION THAT REINFORCES EUKARYA’S COMMITMENT TO QUALITY, TRACEABILITY, AND EXCELLENCE AT EVERY STAGE OF THE PROCESS.
From Bean
to Bar:
understanding
the process
The Bean to Bar movement refers to making chocolate by controlling the entire process, from the cocoa bean to the final bar. This way of working makes it possible to carefully manage each stage with precision, from sourcing at origin to production, and to define in detail the aromatic profile, texture, and quality of each chocolate.
WHERE DOES
THE NAME
EUKARYA
COME FROM?
Eukarya comes from the cells that make up the shell of the cocoa: the eukaryotes; and it highlights the product’s origin and essence.
