Traditional chocolates

A demanding process

Traditional chocolates

Plantation: Cocoa farm

2 Harvests / Year

First fruit production: 2 - 4 years

Perfect harvesting time: Ripe Fruit

500 beans = 1 Kilo of chocolate

1. Cultivation

It requires high rainfall, high temperatures, humidity and sufficient shade.

Water stress to the plant causes organoleptic defects in the cocoa.

2. Harvesting

The pods take 4 – 6 months to ripen and contain 30 to 40 beans.

The green fruit is not the optimum state of ripeness.

3. Opening the Pods

They are opened by hand with a sharp instrument.

The beans must not be damaged when opening, immediate transport to the collection point necessary.

4. Fermentation

The most critical point where quality is concerned.

The beans are stored in wooden crates and covered with plantain leaves to maintain heat. During this process, the embryo of the bean is eliminated and the flavours start to develop.

6 days fermentation.

5. Drying

Direct sunlight to assure optimum flavour. The beans are turned constantly to obtain uniform drying.

6. Cleaning

The beans are cleaned, separated from any foreign bodies and shelled.

7. Roasting

This action develops the aromatic components and flavour of the cocoa. Roasting time is kept to a minimum to retain purity.

8. Grinding

The cocoa is ground to separate the cocoa mass from its butter. This mass is called Cocoa liquor.

9. Pressing

Cocoa butter makes up approximately half fo the weight of the cocoa bean.

This fat is partly extracted from the cocoa liquor by pressing.

10. Mixing Ingredients

The cocoa paste or cocoa liquor is used in the production of high quality chocolate by adding cocoa butter.

Vanilla and sugar are also added.

Traditional chocolates

Plantation of olives: Olive grove

1 harvest/year

First production: 3 - 5 years

Harvesting: pre-ripening, fruit before ripening begins

10 Kilos olives = 1 litre of oil

1. Cultivation

It requires cold winters, Mediterranean summers and a lot of sun.

A small amount of controlled water stress is vital to boost organoleptic qualities.

2. Harvesting

Due to the microclimate of the estate, we have one of the latest flowering periods in Spain, occurring in June.

At the end of October, harvesting starts.

3. Hardening of the Stone

This phenomenon occurs in the middle of August and it is from this moment on that controlled water stress starts.

4. Harvesting

This stage is of critical importance for quality.

The ripeness of the fruit will mark the organoleptic profile of the future extra virgin olive oil.

We harvest when the majority of the fruit is green.

5. At the Oil Mill

Transport to the oil mill is carried out with extreme care and in the shortest time possible.

6. Cleaning

The leaves and branches are removed using a process of air-blowing. After that, there is the option to wash the olives or not. We don’t.

7. Grinding

A millstone slowly crushes the olives. In this way, all of the properties of the fruit are retained.

8. Beating

The olive paste obtained in the mill is beaten to facilitate the appearance of the oil.

The temperature in this process should not be higher than 23ºC so that the aromatic compounds aren’t lost and so that the oxidation process isn’t speeded up.

9. Vertical centrifuge

It separates the solid components from the liquid. Here, the oil is obtained and the stone, pulp etc are eliminated.

10. Storage

A stainless steel storage tank in the shape of an inverted cone to facilitate flushing.

Controlled at constant temperature and rendered inert with nitrogen.