CHOCOLATE MORO Bean to Bar

We are Fernando and Angeles. Our story began in Nicaragua where we met while we were participating in a volunteer program. We liked the country so much that we decided to start a new life there..

The idea arose from the difficulty of obtaining a quality bar, so we began to look for a way to produce chocolate at home. Our investigations led us, among other findings, to the "bean to bar" movement and showed us Nicaragua as one of the few countries in the world cataloged as a producer of fine cocoa, only 23 countries have this denomination. Since then we have not ceased to be interested in the world of cocoa. In addition to visiting farms and cooperatives to learn more about the collection, fermentation and drying process, we have evolved step by step in its production process. From roasting it in a thousand ways, sometimes even too much, to shelling the beans with your hands and separating the shell with a dryer.

The sociopolitical crisis that occurred in Nicaragua in 2018 made us leave our established home there and return to Extremadura, where we decided to continue making artisanal chocolate with Nicaraguan cocoa. Chocolate Moro is the first chocolate made directly from the "bean to bar" in Extremadura, made in our workshop in Llerena (BadaJoz), by Fernando Moro and Ángeles Devesa.  

The "bean to bar" concept arises as a response to the need to recover the origins and real flavors of cocoa. This movement was born approximately 20 years ago in the US, and since then it has spread throughout the world. The first "bean to bar" chocolate was created in Spain in 2016. Currently, we are about 20 people making this type of chocolate.

The differences of the chocolate from the "bean to bar" with the industrial one:

• A single origin of the cocoa bean is used, the beans are not mixed

• Two or three ingredients are used: cocoa beans and cane sugar, you can also use a little cocoa butter

• Chocolate with a high percentage of cocoa

• Ethical chocolate, direct relationship with the producers, fair payment for the price of cocoa.