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.