AtTIBITÓ,our passion drives us to produce the best artisan chocolate. Ensuring high quality and the best flavor requires meticulous attention to detail and rigorous production processes, 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 regional growers in Colombia to ensure 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 achieving the best flavor in ourTIBITÓ,bars. Furthermore, to fairly compensate the people who plant and produce the best fine flavor cocoa, we buy cocoa at premium prices directly from farmers and cooperatives.
Once the cocoa beans arrive at our plant in Bogotá, Colombia, we begin the roasting process set with specific parameters to bean to bring out the best flavors of each regional cacao. We then crack and winnow the beans to separate the cocoa nibs from the skin and then grind the nibs until it has transformed into warm liquid cocoa liquor. Afterward, we temper the liquor until the silky smooth texture, and shiny surface characterized by ourTIBITÓ,chocolate is obtained.