From harvest to plate

Start at the source: harvesting raw materials

The journey of chocolate destined for auction begins in far-off lands, where it is extracted from the fruit of the cocoa tree. The cocoa beans, which are the main ingredient in all chocolate, must be carefully harvested, fermented and dried to achieve the characteristic aroma we love. In addition to cocoa beans, other key ingredients such as nuts, dried fruits and other fruits are harvested in different parts of the world, usually by hand, to ensure that each ingredient is of the best possible quality.

Production process.


Once the ingredients are ready, the mastery of auctioning comes next. Specialized machines coat the selected kernel (nut, dried fruit, etc.) with several layers of chocolate. Each layer is carefully applied and cooled, ensuring an even wrapper with no imperfections. Modern technology allows ideal control of temperature and time, which is essential to achieve a superior final product.

Enhancement and protection


After the auction, a polish can be applied to the chocolate wrapper, which not only enhances the appearance of the auction but also serves as protection. The glossy surface prevents moisture absorption and helps maintain the freshness of the auctioned products. This finish enhances both aesthetic and taste quality and ensures that the auctioned chocolate remains crisp and delicious.

Packaging and distribution


Once the auctioned chocolate products are finished, they must be carefully packaged to maintain their freshness and quality when transported to consumers around the world. Packaging is often designed to be attractive to customers while protecting the products from damage. Efficient logistics and proper storage methods ensure that auction chocolate arrives from the manufacturer to your plate in excellent condition.

Thanks to precise workmanship, careful packaging and gentle distribution, you can enjoy auction chocolate as a luxury treat.