ABOUT US

HISTORY

CHOCOLATE TIBITÓ started in 2015 out of curiosity and desire to explore the richness of Colombian cocoa beans that without any doubt, have been considered to be one of the best cocoas worldwide. Noticing how neighboring countries chocolate was internationally successful, and how Colombia’s similar territories were not being fully exploited, we decided to work in order to achieve the credit that both Colombian cocoa beans and chocolate deserve.

Keeping this in mind, we carefully created a top quality artisan chocolate, by using the wonderful richness and great variety of the cocoa beans found in different Colombian regions. By using the best cocoa from our different territories and our high quality machinery used for our artisan production, we were able to develop our dreamed product in our Bogota plant.

In 2016, only a year after having started our chocolate production, we were awarded by the Federación Colombiana de Cacaoteros in the First National Artisan Chocolate Contest, with the top quality prize for the best artisan chocolate bars.

TIBITÓ is a marvelous trip throughout Colombia’s cocoa flavors, fragrances and textures. We encourage you to discover this richness with us!

PRODUCTION PROCESS

In CHOCOLATE TIBITÓ, passion drives us to produce the best artisan chocolate. In order to ensure high quality and the best flavor in our product, it’s necessary to rigorously follow the production process, beginning with the grain harvesting and fermentation, up to the packaging of each chocolate bar produced by our master chocolatier.

We work hand in hand with the different region producers in the country to make sure we obtain the best beans. During this process, we verify that the farmers have optimized the grains fermentation, which is an essential step to obtain the best flavor in our CHOCOLATE TIBITÓ bars. In order to fairly compensate those people who plant and produce the best finely scented cocoa, we buy our suppliers their cocoa at premium prices.

Once the cocoa grains arrive to our plant in Bogota-Colombia, we begin the roasting process at an appropriate temperature and an adequate period of time according to each type of bean. Then we crush the grains, in order to separate the cocoa nibs from the skin, to later grind the product until the cocoa liquor is obtained. Afterwards we refine the liquor until a silky and smooth surface that characterizes our CHOCOLATE TIBITÓ is obtained.

HISTORY

CHOCOLATE TIBITÓ started in 2015 out of curiosity and desire to explore the richness of Colombian cocoa beans that without any doubt, have been considered to be one of the best cocoas worldwide. Noticing how neighboring countries chocolate was internationally successful, and how Colombia’s similar territories were not being fully exploited, we decided to work in order to achieve the credit that both Colombian cocoa beans and chocolate deserve.

Keeping this in mind, we carefully created a top quality artisan chocolate, by using the wonderful richness and great variety of the cocoa beans found in different Colombian regions. By using the best cocoa from our different territories and our high quality machinery used for our artisan production, we were able to develop our dreamed product in our Bogota plant.

In 2016, only a year after having started our chocolate production, we were awarded by the Federación Colombiana de Cacaoteros in the First National Artisan Chocolate Contest, with the top quality prize for the best artisan chocolate bars.

TIBITÓ is a marvelous trip throughout Colombia’s cocoa flavors, fragrances and textures.We encourage you to discover this richness with us!

PRODUCTION PROCESS

In CHOCOLATE TIBITÓ, passion drives us to produce the best artisan chocolate. In order to ensure high quality and the best flavor in our product, it’s necessary to rigorously follow the production process, beginning with the grain harvesting and fermentation, up to the packaging of each chocolate bar produced by our master chocolatier.

We work hand in hand with the different region producers in the country to make sure we obtain the best beans. During this process, we verify that the farmers have optimized the grains fermentation, which is an essential step to obtain the best flavor in our CHOCOLATE TIBITÓ bars. In order to fairly compensate those people who plant and produce the best finely scented cocoa, we buy our suppliers their cocoa at premium prices.

Once the cocoa grains arrive to our plant in Bogota-Colombia, we begin the roasting process at an appropriate temperature and an adequate period of time according to each type of bean. Then we crush the grains, in order to separate the cocoa nibs from the skin, to later grind the product until the cocoa liquor is obtained. Afterwards we refine the liquor until a silky and smooth surface that characterizes our CHOCOLATE TIBITÓ is obtained.

OUR TEAM

GUSTAVO PRADILLA

Founder

MARTA LUZ BRAVO

Sales Manager

DIANA CRUZ

Chef

After finishing cooking school in Bogotá, Diana discovered her love for pastry making. This passion took her to Buenos Aires where she studied Professional Pastry at the Instituto Argentino de Gastronomia. After her return to Bogotá, Diana worked with the Rausch brothers and later as pastry chef at El Cielo Restaurant.

In Tibitó she discovered the fascinating process of chocolate making. From the recognition of cacao beans in optimum conditions to identifying the unique flavor of the single origin beans. Diana works every day to create balanced recipes that are full of personality. Recipes that should always showcase the attributes and hard work of Colombian cacao growers.

JUAN SEBASTIÁN NÚÑEZ

Chef

After graduating as a professional chef Juan Sebastián worked in several pastry shops in Bogotá where he found his passion: pastry and chocolate making. While working at the Hilton Hotel in Bogotá, the renowned pastry chef Frank Aragón, instilled in him the love for pastry, innovation, and creativity.

Afterward, as a pastry chef in a chocolate truffle business, he was able to develop his creativity and learn the processes and techniques of chocolate making. In Tibitó, with the help of innovation, creativity, and research,  Juan Sebastián works every day to improve the transformation of cacao into a perfect chocolate bar.

Our production operators and the excellent administrative team that supports our everyday tasks.

AWARDS

2018

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2018 Northwest Chocolate Festival, Bronze, Best Dark Chocolate- Meta 70%

2018 Superior Taste Award, Two Golden Stars – Arauca 50%

2018 Superior Taste Award, Two Golden Stars – Putumayo 100%

2017

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2017 Superior Taste Award, Three Golden Stars – Putumayo 70% (First in Latin America!)

2017 Superior Taste Award, One Golden Star – Meta 80%

2016

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2016 National Craft Chocolate Awards, Winner