Martinetti Cocoa

From bean to bar, Martinetti Cocoa captivated hearts and palates at the IFE food and drink event in London!🍫🇪🇨

🌏✨️ Join us on our chocolate journey!🍫 Barcelona and London food fairs await!🎉 Contact us to schedule meetings or request some samples. We are so excited to see you there!

Merry Christmas to all of our valuable customers around the world. We are so grateful for you🎄🍫🇪🇨

⭐️"Savor the surprising blend of hazelnut, cream, and dark chocolate with floral notes of orange blossoms, magnolia, and jasmine. Delight in hints of coconut, vanilla, and comforting walnut, all leading to a satisfying cocoa finish. An unforgettable flavor journey in every bite."🤎

⭐️Cocoa powder, an unsweetened chocolate product, adds deep chocolate flavor to desserts and beverages. Cocoa powder occurs when the fat, called cocoa butter, gets removed from the cacao beans during processing. The leftover dried solids get ground into the product sold as cocoa powder.

🌱Cocoa butter is obtained through a process that involves the fermentation, drying, roasting, and grinding of cacao beans. The resulting cocoa mass is then pressed to separate the cocoa solids from the fat. The fat extracted from this process is what's referred to as cocoa butter.
⭐️It has a unique composition that gives it a solid texture at room temperature, but it melts at body temperature, making it a desirable ingredient for various applications.
🍫In chocolate manufacturing, cocoa butter is a crucial ingredient. It's responsible for giving chocolate its smooth texture and contributes to the "mouthfeel" when you eat it. When cocoa butter is tempered properly, it helps ensure that the chocolate has a shiny appearance and a satisfying snap when broken.

We are proud to announce that our client Chococo in UK, won a silver accolade in the International Chocolate Award's World Drinking Chocolate competition, and a silver in the Academy of Chocolate Awards

This 72% chocolate made by Martinetti Cocoa, especially for Chococo, contains pure Cacao Nacional Arriba, from a single estate, giving it a rich chocolate flavor with notes of mellow purple fruits and make for a wonderfully rich and warming mug of hot chocolate.

Look what the experts have to say about our chocolate 72%. Read the full review bellow

“A delicate smell of hazelnut and cream is the prelude to a surprising dark chocolate. The tasting opens with that floral richness that only Nacional cacao knows how to deliver, made of orange blossoms, magnolia and jasmine flowers. Hints of coconut and vanilla arrive right after to enrich the chocolate with extra sweetness, while a decisive flavor of walnut hugs the palate. Thanks to little astringency and very low acidity, the aftertaste is a satisfying cocoa note with infinite nuances. A true journey of flavors for the palate.”

Happy to be in harvest time, it seems that it will be a good one

On February 13, 2009, Ecuador declared fine aroma cocoa, Cacao Arriba, as the country's first denomination of origin (DO). This recognition exalts the high quality of the product that presents characteristics determined by its origin and by the ancestral knowledge involved in its cultivation.

Thanks to our geographical location, agricultural, post-harvest and production processes, we obtained the right to use the Cocoa Arriba denomination of origin, certifying the quality and history of our product.

We invite you to read the article made by about what is Nacional cocoa, why it’s in danger and how we can save it from extinction
At Martinetti Cocoa, we are proud to work together with the farmers of the area, to preserve the legacy of the true Nacional Arriba cocoa, the heritage of Ecuador