Cordillera Chocolate is an exceptional brand of chocolate used by renowned chefs worldwide in fine desserts and confections. It was developed by chefs for chefs. Cordillera Chocolate has a delicious flavor and aroma, high shine and soft consistency.
Chocolate is categorized two ways- by the variety of bean it is made from and by the amount of cocoa used.
Bean Variety: Cordillera Chocolates are made with Latin American "fine or flavor" cocao beans, which are a product of Criollo or Trinitario cocao trees exuding fruit, floral, and herbal flavors with notes of nut and caramel. Fine or flavor cocoa beans are known to be of higher quality, and less bitter, than the "bulk" cocoa beans (Forestero trees) widely used in the conventional chocolate industry.
Cocoa Percentage: The percentage on a chocolate label refers to how much of the bar, by weight, is made from pure cacao beans, cocao butter, and/or cocao solids. The percentage is a general indicator of chocolate flavor intensity versus sweetness. The higher the percentage, the more intense and less sweet the chocolate.
Cordillera is committed to providing excellent working conditions for all its employees, guaranteeing the purchase of grain at fair prices in an effort to improve the living conditions of growers. It has promoted sustainable and environmentally friendly agricultural practices, ensuring adequate control systems and production processes.