In 1585, the first commercial shipment of cacao beans from the New World arrived via Seville – and Spain’s deep passion for hot chocolate ‘a la taza’ (drinking chocolate) ignited.
Dark as night, thick as pudding, Spanish hot chocolate is a new world away from those wimpy packets of powder that mix with water.
Drop a bar of pure, unrefined chocolate – slightly sweetened and mixed with vanilla – into a mug of steamy hot milk… and experience pure bliss. Or blend in traditional cocoa powder – for drinking or baking. Either way it’s your passage to rich, sensuous, velvety heaven!
Blanxart Chocolates, located in region of Catalonia, Spain, produces over 100 types of pralines and chocolates, each with its own personality and flavor, using traditional recipes and hand-made processes. Blanxart selects their own cocoa beans from Ecuador, Brazil, Cameroon, The Ivory Coast and Guinea, and then roasts them to ensure the right blend, aroma and texture. The finished products are 100% natural and 100% delicious.
In 1954 three brothers got together to produce chocolate with the belief that manufacturing chocolate is an art form. The company is still run on that hard and fast rule by the sons of the original founders. Traditional recipes, years of experience and an unfaltering attention to detail has made the Blanxart name a symbol of quality.
Everyone that works at Blanxart seems to be part of one big family. Or maybe its just that being enveloped by a cloud of chocolate when you walk into the workshop makes everything seem so wonderful! The love of creating chocolate as an art is infused into each yummy morsel.
Click on the logo below to see all Blanxart products: