TIBITÓ CHOCOLATE is a Colombian Bean to Bar manufacturer established in 2015.
TIBITÓ was born out of a desire to explore the richness and diversity of Colombian cocoa. This curiosity led us to embark on a countrywide journey to source Colombia's finest cocoa beans.
By working with the very best growers, we have achieved a superior product that gives local cocoa producers the credit they deserve. We engage directly with the cocoa farmers and cooperatives (with no intermediaries) to ensure we obtain top-quality beans while compensating our producers with a premium price for their excellent product.
We have created a world-class artisanal chocolate that represents the richness and variety of Colombian regions and their cocoa beans. At our factory in Bogotá we carefully process the cocoa beans with state-of-the-art machinery to create the product that we love so much – and hope you will too!.
TIBITÓ CHOCOLATE is a wonderful adventure through the flavours, aromas and textures of Colombian cocoa. We would be delighted to share this journey with you!
TIBITÓ is a journey through the flavors, aromas and textures of Colombian cacao. WE INVITE YOU TO DISCOVER THIS RICHNESS WITH US!
In CHOCOLATE TIBITÓ, passion drives us to produce the best artisan chocolate. To ensure high quality and the best flavor in our product is necessary to rigorously follow the production process, beginning with harvesting, fermentation, and drying of the cocoa beans, up to the molding and packaging of each chocolate bar produced by our master chocolatiers.
We work hand in hand with the different region growers in the country to make sure we obtain the best beans available. During this process, we verify that the farmers have optimized the fermentation of the beans, which is an essential step to achieve the best flavor in our CHOCOLATE TIBITÓ bars. To fairly compensate those people who plant and produce the best fine flavor cocoa, we buy our suppliers their cocoa directly and at premium prices.
Once the cocoa beans arrive at our plant in Bogota-Colombia, we begin the roasting process at an appropriate temperature and an adequate period according to each type of bean. Then we crack and winnow the beans, to separate the cocoa nibs from the skin, to later grind the product until the cocoa liquor is obtained. Afterward, we temper the liquor until the silky and smooth surface that characterizes our CHOCOLATE TIBITÓ is obtained.
It was chef Daniel Kaplan who introduced Juan Sebastián to the world of gastronomy and thanks to his commitment and dedication he found his passion: pastry and chocolate. After graduating as a professional gourmet, he worked in various patisseries in the city and at the Hilton Bogotá hotel with renowned pastry chef Frank Aragón, who instilled in him a love of pastry, innovation and creativity.
With a small artisan chocolate shop, Juan Sebastián learned in depth the processes and techniques of making chocolate. At Tibitó, hand in hand with innovation, creativity and research, Juan Sebastián works to perfect the process of transforming cocoa into a perfect chocolate bar.
Our production assistants and the excellent administrative team that support us in an exceptional way in our daily tasks.