It was in April of 1954 when the master chocolatier, Francesc Agrás, embarked on a long journey through the best patisseries and confectioneries in Europe. His passion for excellence in artisan confectionery was the seed that led to the founding of one of the most renowned catalan chocolate factories: Bombons Blanxart. It all started in a modest workshop in the neighborhood of Les Corts (Barcelona) and feeding a dream: bringing the best cocoa beans from Ghana, Congo and Guayaquil to chocolate.
Bean to chocolate is the the name of the process that begins when the artisan selects the cocoa beans and processes them into chocolate bars or chocolates that he will pack and sell himself. It is a process of artisan production that requires a special knowledge of the product, patience, priority in the quality and willingness to offer the gourmet the best cocoa. Blanxart is faithful to this approach relying on single-origin cocoa for an outstanding quality chocolate.
Dark chocolate 60% elaborated according to the traditional xocolatier method.
Ingredients: Cocoa, sugar, cocoa butter, vanilla. May content traces of milk, nuts and soy.
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