Puchero was founded by Paloma and Marco in 2015. The founders initially followed their passion for coffee by becoming true specialists recognised in Spain for their art of roasting. After three years of apprenticeship, they applied their know-how to cocoa, selecting only small-scale producers for handmade chocolate in their own image.
Above all, Puchero stands for excellence in one of the most complex stages of chocolate creation: roasting. Unlike the chocolate industry, this process is not standardised in the world of artisan chocolate. As a result, the artisan chocolatier has to compose his own roasting process (machinery, settings, temperatures, etc.) according to the types of beans and their origins, to ensure that the cocoa aromas are fully expressed.
Their meticulous control of the roasting process also allows them to be creative in ways that break with the codes and preconceived ideas of artisan chocolate. Puchero regularly presents original creations such as a combination of chocolate and butter croissant, or even Churros. In short, the experts at Puchero have not finished surprising us...
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Coop. Kokoa Kamili
A cocoa of Trinitario varieties and a small presence of neo-Nacional grown in the Kilombero valley and bordered by the mountains of Udzungwa National Park. The farmers of Kilombero have been cultivating their cocoa organically for generations without the use of pesticides or chemicals. Puchero makes the most of this unique cocoa with their mastery of roasting to reveal the fruity flavors of this powerful dark chocolate.
