WE HAVE A VISION OF A BETTER WORLD.WELCOME TO CHOCOLOL. WE LOVE TO EAT CHOCOLATE JUST LIKE YOU. THAT’S WHY CHOCOLOL WAS BORN TO BRING HEALTH AND HAPPINESS INTO THE WORLD. CHOCOLATE LOVE FOR YOU AND YOUR LOVED ONES. WE CREATED A SUSTAINABLE AGRICULTURE PROJECT, ORGANIC ARTISAN CHOCOLATE FROM TREE TO BAR. WITH LOT’S OF LOVE AND WITH LOT’S OF CHOCOLATE WE WILL MAKE IT HAPPEN WITH YOU.
Everyone needs lots of love
In 2009, the founders of Chocolol chocolates, Colombian artist German Bernal and his wife Netta Varga, Finnish contemporary dancer, decided to make a major change in their lives. They left behind their old lives in Europe and moved to Colombia, pursuying a dream of creating a project in the country side.
VISION AND VALUES
The vision from CHOCOLOL is protecting the environment for future generations, paying respectful salaries and educating the local farmers, giving them an example of sustainable agriculture, so that they can stay at their homes and work the land instead of having to leave for cities.
CHOCOLOL has a line of fine artisan chocolates in bars of 40 g and 80 g. All the ingredients used for the bars are premium quality.
8 varied flavors such as dark chocolate Sublime Noir 80%, Chili Pepper 70%, Lemon with sea salt 70%, Orange 60%, Cranberry 45%, Almond with milk 45%, Almond with sea salt 45% and Cocoa with nibs 45 %.
SINGLE ORIGEN CACAO
Our chocolates are made with organic single origin cacao with fine aroma, characteristics that are attributed to the richness of the soils. The trees are grown in the middle of native forests in the department of Tolima, Colombia.
The Fermentation process allows to achieve the maximum of aromas and flavors. This stage is carried out in wooden boxes made out of Nogal-trees, a native tree from the region, and can last between 2 and 8 days depending on the temperatures in the process.
The Roasting and the Husking of the bean is done according to the type of grain and the humidity that presents to obtain the best results in the flavor. After having roasted the grains we remove the shell to obtain the cacao “nibs”.
Next, we proceed to grind our cacao to transform it into the dough that will become the cacao liquor. Finally, the Conching and the Tempering, which corresponds to the refinement of the liquor, with which the texture and flavor is improved and harmonized through changes in temperature that form the crystals and thus results in a quality chocolate.
WHY MONKEY AS A SIMBOL?
The symbol of the CHOCOLOL monkey is inspired by Chichén Itza and the Mayan culture. Cacao was a product that conferred social, economic and religious value in ancient Mesoamerica. The appreciated grain at that time was used as a currency, but also it was included in religious and secular festivities.
The monkey depended on cocoa as food and was a seed disperser. Therefore, it can be considered as a provider and donor of cacao, since it contributes to its natural cycle.
Like the monkey from Mesoamerica, CHOCOLOL wants to cultivate awareness and offer an organic product from seed to bar respecting life.