XOKOALT works with selected cacaos from Peru, chosen for their distinctive aromatic potential. Each is considered through its genetics, terroir and post-harvest process before being transformed in Tenerife, with the aim of preserving rather than standardising its identity.

Selection begins at origin. Jérôme works directly with cacao in Peru, engaging with the people, places and processes behind it, including the decisive stages of fermentation and drying. This proximity is fundamental to XOKOALT: understanding the cacao before transformation begins, and allowing that understanding to guide what follows.

Each cacao has its own sensory identity, shaped by genetics, terroir, fermentation and drying. XOKOALT works with each one individually, preserving these distinctions rather than seeking a uniform house profile. The collection moves across different expressions of fruit, acidity, florality, nuttiness, depth and intensity.

Begin with its sensory profile rather than cacao percentage alone. Each cacao offers a different aromatic structure and character. Some are particularly expressive for tasting; others open different possibilities in pastry, cuisine, pairing or infusion. For professional applications, XOKOALT can guide selection according to the desired sensory result.

No. XOKOALT approaches cacao both as an experience in its own right and as a gastronomic ingredient. Its aromatic complexity can be explored through pastry, cuisine, pairing, infusion and other applications, with the choice of cacao guided by the expression one wishes to achieve.

Yes. XOKOALT is intended for both gastronomic professionals and those who approach cacao with curiosity and a discerning palate. Collections are produced in limited quantities, with availability depending on the cacao and production.

Yes. XOKOALT works with chefs, pastry chefs, sommeliers, restaurants, hotels and other professionals seeking cacao with a defined origin and sensory identity. Professional formats, quantities and availability can be discussed directly according to the intended application.

XOKOALT chocolate should be kept in a cool, dry and stable environment, protected from direct light, humidity and strong odours. For professional storage or larger quantities, specific recommendations can be provided.