Laberinto Chocolates

Introducing our Andalucían bar collection.
Three origins.
Six ingredients.
One obsession with this extraordinary land.

65% Dark — Candied Sevilla Orange Peel & Marcona Almonds
The caramelised peel of Sevilla's bitter oranges meets the sweet crunch of hand-roasted Marcona almonds — Andalucía's most beloved nut, grown in the soils of Málaga and Granada.

75% Dark — Raisins de Manilva & Brandy de Jerez Soaked Figs
Sun-dried Moscatel raisins from Manilva's ancient clifftop vineyards, paired with plump figs soaked in the warm amber depth of Brandy de Jerez. Two icons of Andalucían terroir, together in one bar.

85% Dark — Cádiz Sea Salt & Marcona Almonds
Hand-harvested Flor de Sal from the Atlantic salt flats of Cádiz, pressed into intense 85% dark chocolate with the satisfying crunch of Marcona almonds. Bold, mineral, and utterly Andalucían.

Every ingredient is sourced within Andalucía. Every bar is crafted by hand, in small batches, on the Costa del Sol. This is chocolate that could only come from here.

🇬🇧 The Life of a Cocoa Tree

Cocoa trees are quiet storytellers. They grow slowly, thrive in the shade, and can live for up to 200 years.

But here’s the magic: only about 25 of those years produce cocoa beans of truly exceptional quality.

During this short window, the tree gives its best — complex aromas, balanced bitterness, natural sweetness. This is why fine chocolate begins long before the workshop… it starts with listening to nature and respecting time.

Bean to bar is not just a process. It’s a relationship with the tree.

🇪🇸 La vida del árbol de cacao

Los árboles de cacao son narradores silenciosos.
Crecen lentamente, prosperan a la sombra y pueden vivir hasta 200 años.

Pero aquí está la magia:
solo alrededor de 25 de esos años producen granos de cacao de calidad verdaderamente excepcional.

Durante esta breve etapa, el árbol ofrece lo mejor de sí mismo: aromas complejos, amargor equilibrado y dulzor natural.
Por eso, el chocolate fino comienza mucho antes del obrador… empieza escuchando a la naturaleza y respetando el tiempo.

Bean to bar no es solo un proceso.
Es una relación con el árbol.

🇬🇧 Refining Chocolate, One Step at a Time

After a careful roast to awaken their natural aroma, our premium cocoa beans undergo winnowing—a delicate process that separates the outer husk from the cocoa nibs within.

These nibs are the essence of fine chocolate: rich, aromatic, and full of character. Once winnowed, they’re ready to enter the melanger, where they’ll be gently refined over 30 hours into smooth, luxurious chocolate with exceptional depth.

Every step is done with intention. No additives, no shortcuts—just pure, bean-to-bar craftsmanship that respects the origin and honors the cacao.




🇪🇸 Refinando el chocolate, paso a paso

Después de un tueste cuidadoso para despertar su aroma natural, nuestros granos de cacao premium pasan por la ventilación (winnowing), un proceso delicado que separa la cáscara exterior de las valiosas nibs de cacao.

Estas nibs son la esencia del chocolate fino: ricas, aromáticas y llenas de carácter. Una vez separadas, están listas para entrar en el melanger, donde serán refinadas lentamente durante 48 horas hasta convertirse en un chocolate suave, sedoso y de una profundidad excepcional.

Cada paso se realiza con intención. Sin aditivos, sin atajos—solo puro arte bean to bar que respeta el origen y honra el cacao.