Tradition and manufacturing of a chocolate from another century

It was in April of 1954 when the master chocolatier, Francesc Agrás, embarked on a long journey through the best patisseries and confectioneries in Europe.

His passion for excellence in artisan confectionery was the seed that led to the founding of one of the most renowned Catalan chocolate factories: Bombons Blanxart.

It all started in a modest workshop in the neighbourhood of Les Corts (Barcelona) and feeding a dream:

Bringing the best cocoa beans from Ghana, Congo and Guayaquil to chocolate.

Bean to chocolate – The excellence of our artisan chocolate

Bean to chocolate is the name of the process that begins when the artisan selects the cocoa beans and processes them into chocolate bars or chocolates that he will pack and sell himself.

It is a process of artisan production that requires a special knowledge of the product, patience, priority in the quality and willingness to offer the gourmet the best cocoa.

Blanxart is faithful to this approach relying on single-origin cocoa for an outstanding quality chocolate.

Organic Cocoa – Our commitment

The quality of Blanxart is due, among other reasons, to the use of cocoa from remote plantations of the most favoured geographical areas and the wisdom of small producers and cooperatives awarded with the internationally recognized ecological emblems.

The manufacturing processes start from the trust in this organic cocoa of unparalleled quality.

The process

#1 Cocoa Selection

Blanxart receive the cocoa in sacks with its origin certificate and carefully select the grains coming from the Congo, Peru, Brazil and the Dominican Republic for the roasting.  The different origins allow us to taste with multiple nuances and flavours

#3 Winnowing

When the beans are dry, they proceed to a complicated process of mechanical separation of the bean from its husk by agitating the beans through a circuit until the nibs are obtained.

#5 Ingredients mixture

We mix the liquid cocoa with sugar, hazelnuts, cinnamon and other ingredients to obtain unique chocolates.  The refinement guarantees a particle size of 22 microns; thanks to this the human palate does not distinguish the mixed elements and these are harmonised in our taste.

#7 Moulding

When the already thick liquid has acquired the properties that they want, they pour it in the moulds that will shape the bars and chocolate that we know.  at this time the toppings of the most creative ranges are added by hand.

#2 Roasting

Blanxarts old fashioned roasting process sacrifices volume to obtain a superior quality.  The roasting is done in the factory observing the exact point where the beans open and release their different aromas.  Then, they are laid over a wide surface and allowed to rest.

#4 Liquefaction

From the griding process of the ‘nibs’ we get the precious cocoa liquor, dark brown and oily.  It will be the base on which the ingredients will be mixed to obtain the different chocolates.

#6 Conch

No rush! Blanxart believes in a ‘calm and reflective’ conch, with periods superior to those of other more impatient producers.  It is logical: tradition has taught us that cocoa crystals break at this low speed and them aromas are releases in all their intensity and maturity.

#8 Storage

The chocolate is placed in the warehouses that guarantee a perfect condition thanks to a permanent temperature between 12 and 15˚ C and a relative humidity of less than 70 ˚ C.  Here the preparation of commercial orders and their expedition is carried out.