Artisanal Chocolate Bean - VENEZUELA Barlovento Villa Franca Crunchy - World BRONZE WINNER 2025@Chocawards

International Chocolate Awards Competition Winner

European Regional Bronze Medal
World Bronze Medal

Flavor Profile: An explosion of cocoa, with delicate floral notes complemented by smooth nuances reminiscent of freshly made almond cream cake (amandine). Medium, citrusy acidity. Truly mouth-watering.

Bean-to-Bar Chocolate — Venezuela Barlovento Villa Franca

Two Ingredients:

• 70% Venezuelan cocoa beans — Barlovento Villa Franca
• 30% unrefined cane sugar
• Crunchy cocoa nibs

This bean-to-bar chocolate contains no artificial flavors, added cocoa butter, or any other ingredients that could alter the naturally occurring flavors of the cocoa beans.

What Does “Bean-to-Bar” Mean?

Bean-to-bar chocolate differs from conventional chocolate because every stage of production—from transforming raw cocoa beans into a refined, delicious chocolate ready to enjoy—takes place in the same facility.

By carefully controlling the roasting process, we can discover and reveal surprising flavor notes naturally present in the cocoa beans.

Origin? We Go All the Way to the Farm

This chocolate is more than simply a single-origin chocolate made with cocoa beans from Venezuela. The beans are carefully harvested and selected directly from Franca Farm.

We name our chocolates after the specific farms or growing regions where the raw cocoa beans originate because transparency and traceability are essential to understanding the ingredients used in our production process.

Ingredients? Nothing Could Be Simpler

We are tired of reading novels on nutritional labels, so we use only two main ingredients:

• 70% Venezuelan cocoa beans, Barlovento Villa Franca
• 30% unrefined cane sugar

What does this mean? It means that all the aromas and flavor notes in this chocolate come exclusively from the cocoa bean itself. During the manufacturing process, every step influences the final flavor, which is why we develop and refine unique profiles for each origin to highlight the extraordinary characteristics already present in the cocoa bean.

Fun fact: The Latin name of the cacao tree, Theobroma cacao, translates as “food of the gods.”

Roasting Cocoa Beans: A Sensory Science

When chocolate craftsmanship is at its finest, the chemistry taking place inside roasted cocoa beans can be experienced through all five senses.

Raw, unroasted cocoa beans begin with an astringent and often unpleasant taste, along with bitter, nutty notes created by volatile acids during fermentation.

But everything changes once the cocoa beans are roasted.

The Maillard reaction takes place as amino acids and natural sugars react, creating a range of new aromatic compounds. The beans develop a deeper, richer brown color, while the sharp, vinegary aromas gradually give way to the familiar fragrance of warm chocolate.

As the temperature rises, excess moisture evaporates from the cocoa beans, producing a series of satisfying cracks that indicate they are approaching the desired roast level.

Once the artisan chocolatier is satisfied with the roast, the reaction must be stopped quickly by cooling the beans to room temperature. Cooling racks, fans, and air conditioning are often used to achieve the best results.

Once cool enough to handle, the roasted beans become sufficiently brittle for their outer shells to be removed. The shells break away easily, revealing the prized cocoa nibs inside.

Then comes the ultimate test: tasting. Some chocolate makers take the opportunity to sample their creation themselves—one of the perks of the job!

Discovering the Perfect Roast

There is no single way to roast cocoa beans.

While mass-market chocolate manufacturers often use a standardized approach, artisan chocolatiers understand that no two batches of beans are identical. Therefore, their roasting profiles should not be identical either.

An artisan chocolate maker adjusts the roasting process according to the specific batch, taking into account its variety and origin, estimating moisture levels, removing defective beans, and sorting them by size to achieve an even roast and optimal flavor development.

They must also decide whether to remove the cocoa nibs from their shells before or after roasting. While large-scale manufacturers often roast only the nibs, artisan chocolate makers more commonly roast the whole beans, allowing the nibs to absorb additional aromas from the surrounding shell.

A “perfect” roast can be achieved using many different heat sources, including ovens, drum roasters, stovetop pans, hot-air guns, and even coffee roasters. Some methods, such as drum roasting, can provide greater consistency, but in skilled hands, there is no single “best” piece of equipment.

About Barlovento Villa Franca Cocoa

Villa Franca is a fascinating location in Barlovento, Venezuela. These cocoa beans originate from Barlovento, with the plantations located near the village of Yaguapita in Miranda State.

Genetically, these beans belong to the Modern Criollo variety. The Barlovento region is known for its stable, warm climate and high humidity, which is managed through a unique system of irrigation channels.

This local cocoa variety is a natural hybrid of Criollo and Trinitario. The name “Barlovento” comes from Spanish and refers to the direction from which the wind blows. Villa Franca in Barlovento is therefore a place where history, culture, and the rich character of Venezuelan cocoa come together.

It takes approximately five years for a cacao tree to reach full flowering maturity.

Technical Details

Region: Barlovento, Venezuela
Genetics: Modern Criollo

Fermentation: 98%

The cocoa is fermented and dried according to a specially developed protocol designed for this particular type of cocoa. The process takes eight days, with strict control of all fermentation and drying conditions.

Following fermentation and drying, the cocoa is aged in specially designed wooden boxes for six months, allowing its flavors and aromas to develop greater depth and complexity.

How to Taste It

Let the chocolate slowly melt in your mouth and remember to breathe. Only around 20% of the perceived aroma comes from the tongue, while approximately 80% is experienced through the sense of smell.

The second bite will refresh your palate and allow you to experience the evolving aromatic notes with greater clarity.

Our chocolates are made entirely by hand, from processing the cocoa beans through to wrapping, boxing, label production, and final packaging.