At Xokoalt, Bean to Bar means working with chocolate from bean to bar, carefully attending to each stage of the process with artisanal care and respect for the cacao. We don't simply transform a raw material: we study it, select it, and craft it consciously to reveal its true character. It's a way of making chocolate with traceability, sensitivity, and depth.

Our cacao comes from Peru, where we select native, organic beans in direct contact with their origin. We are committed to quality from the ground up: the land, the variety, the farmer's work, and the fermentation and drying processes. All of these elements influence the chocolate's sensory identity and its final authenticity.

We craft our chocolate in Tenerife, where we transform the cacao with a meticulous, artisanal approach. Each bar is born here, in a process that seeks to preserve the natural richness of the bean and clearly express its origin. It is the meeting of the strength of Amazonian cacao and careful craftsmanship in the Canary Islands.

Xokoalt was born from a demanding quest: to create a chocolate with origin, identity, and a rare sensitivity. What sets us apart is our rigorous selection of cacao, our respect for its natural processes, and a crafting method that avoids masking its essence. We don't strive for a uniform chocolate, but rather a genuine one, capable of telling the story of its origin and how it has been crafted.

No, our philosophy is based on purity and respect for the raw material. We work to ensure that the cacao expresses itself honestly, without artifice that alters its natural profile. Each creation seeks balance, purity, and depth, allowing the origin and the process to speak for themselves.