The Madrid Chocolate Factory | Kaicao chocolate factory

Our daily cacao and chocolate discoveries

Welcome to the world of bean-to-bar chocolate making! Here you will find all the information about the process of making chocolates from cacao beans. We will explore the history of cacao, its origins, the different beans we are using, and the process of making chocolate. We will also discuss the ethical and sustainable practice of bean-to-bar chocolate makers and how you can support them.
camel milk chocolate bean to bar sweeten with dates preview image

Chocolate has a rich history of evolution.
CacaoUnveiling the Ancient Art: How Traditional Chocolate is MadeBoth chocolate and cocoa originate from the cacao bean, the fruit of the cacao tree, but their paths diverge in production and flavor. Cocoa is the powdered essence of roasted cacao beans, often used in baking or hot beverages. In contrast, chocolate is made from cacao beans utilizing a meticulous process of fermentation, drying, roasting, and grinding, with ingredients like sugar or milk added for specific varieties. The flavor of both is deeply influenced by the cacao bean's origin and the specific harvest, akin to the unique profiles of wine vintages. The bean-to-bar movement emphasizes this, spotlighting the distinct taste notes each origin offers, such as El Salvador's tobacco tamarind or the Dominican Republic's coconut nut essence. Chocolate makers, with their unique processes, further accentuate these flavors, making each batch distinct. In this rich tapestry of cacao, it's not just about the type of chocolate but the origin, farm, and unique taste notes. Dive into the world of bean-to-bar and discover a universe of flavors where, once you've tasted the craft, there's no going back. Learn about this movement from Kaicao's founder, Ido Talmor, who eagerly explores the world of this special chocolate. Exploring the History of Chocolate Chocolate has a fascinating journey that spans continents and cultures with its evolution in taste and form. How Did Chocolate Come to America? Chocolate's roots in America can be traced back to the ancient civilizations of Central and South America, where it was primarily consumed as a drink. The Mayans and Aztecs, believed to have made chocolate first, revered cacao, the primary ingredient in chocolate. And the first chocolate ever made was in beverage form, which the Mayans and Aztecs often consumed in ceremonial contexts. Chocolate was first brought to Florida on a Spanish ship in 1641. The first American chocolate house is believed to have opened in Boston in 1682. By the late 1770s, cacao beans were a major import into American colonies and were consumed by all classes. Madrid: The European Chocolate Hub Madrid holds a special place in the history of chocolate. As the first European city to be introduced to cacao, it has a longstanding tradition of consuming chocolate primarily as a drink. "Madrid is usually a place where people drink chocolate a lot more than consuming it as chocolate bars until today", explains Talmor. With Kaicao's drinks and powders, this preference may be a nod to its historical connection with cacao. Bean to Bar vs Industrial Chocolate Bean to Bar This type of chocolate can be easily explained as the purest form of chocolate-making by using a type of fruit. Talmor explains, “In Kaicao, we try to keep the ingredients as minimalist as possible. We maintain the purity of the cacao by using dates instead of sugar.” While many associate cacao with a bitter taste, its flavor profile is far more intricate. In fact, its taste can vary based on its origin. For instance, our Tanzanian beans from the Kokoa Kamili farm boast notes of raspberries and tropical fruits, while our beans from Ecuador exude a distinct mineral and earthy essence. How long does it take to make chocolate? The process of bean to bar can take "anywhere between 35 to 40 days from the moment the cacao beans are sourced until they transform into chocolate bars," says Talmor. Ethical Sourcing and the Importance of FarmsKaicao is part of the bean-to-bar movement that's revolutionizing the chocolate industry. They emphasize using ethically traded fine-aroma cocoa beans from single-origin farms. This means they maintain a close relationship with the farmers, ensuring the beans are of the highest quality. Most of these beans come from small farmers and cooperatives, ensuring ethical trade and organic practices. Industrial Chocolate On the other side of the spectrum, we have industrial chocolate. While some brands still try to keep their ingredient list short and sweet, others might include additives like soy lecithin. And then there are those that go a step further, adding preservatives and other additives that can alter the natural taste and properties of the chocolate. The Art of Crafting Chocolate at Kaicao At Kaicao, the chocolate journey is deeply rooted in tradition, quality, and a commitment to the environment and the farmers. Let's dive into the intricate steps to make chocolate from scratch: Harvesting the Cacao Fruit: The process begins with the cacao fruit, which grows directly on the trees. When the fruit is ripe and its sugar levels are just right, it's manually cut from the trees using a machete. The fruit is then opened, to reveal the inner pulp that covers the beans. Wondering how to know if cacao is ripe? Shaking it is a good trick as, when unripe, the fruit usually sticks to the inside of its husk.Fermentation: The beans, along with the pulp, are placed in wooden boxes for fermentation. "The fermentation that comes from the alcohol in the sugar heats up the cacao beans," explains Talmor. Beans are fermented for anywhere between 3 and 7 days, depending on the farm. The process is crucial as it determines the flavor profile of the cacao. Sun Drying: Post-fermentation, the beans are laid out on wooden beds under the sun to dry. This step helps reduce the beans' humidity and any remnants of the fruit. The drying process can vary, lasting from 7 days to a couple of weeks, depending on factors like humidity and sunlight.Hand Sorting: Once dried, some farms hand-sort the beans, removing any that are too small, flat, or molded. This process ensures only the highest quality beans make their way to the chocolate makers.Roasting: At Kaicao, ovens are used with ample air circulation, creating a unique roasting profile for beans from different origins. The aim is to develop the flavor without burning the beans. Interestingly, the roasting process at Kaicao is more akin to baking, with temperatures not exceeding 120 degrees Celsius.Cracking and Winnowing: After roasting, the beans have a husk that needs to be removed. Machines crush the beans, separating the nibs from the shell. The nibs are the primary ingredient for making chocolate.Stone Grinding: The nibs undergo stone grinding for 3 to 5 days. This process not only refines the texture but also develops the chocolate's flavor. The grinding releases cacao butter from the beans, giving the chocolate its creamy consistency. This is the juncture where chocolate makers can playfully decide on the flavor profiles they want to introduce.Maturing: Once the chocolate is ready, it's poured into molds to solidify. These chocolate blocks are then aged for at least a month, allowing the flavors to mature and meld together.Tempering: The solid chocolate blocks are remelted and tempered. This process involves carefully manipulating the chocolate's temperature to ensure it's shiny, snaps crisply, and melts smoothly in the mouth.Molding and Packaging: The tempered chocolate is poured into molds to create the final chocolate bars. After setting, they're carefully packaged, ready to be enjoyed by chocolate lovers everywhere. Roasting Process and Types of BeansWhen we roast the beans, we actually create a roasting profile for each cacao bean we have. We use beans from El Salvador, Dominican Republic, Peru, Ecuador, Tanzania, and Uganda. From Bean to Bar: Wrapping Up the Flavors and Facts The story of chocolate is a tale of evolution, from the sacred cacao drinks of ancient civilizations to the indulgent chocolate bars of today. Kaicao is more than just a chocolate company; it's a bridge between the ancient traditions of cacao and the modern world of chocolate-making. By understanding and appreciating this history, you can savor this chocolate with a deeper sense of gratitude and wonder. Buying bean-to-bar chocolate also helps the environment and the farmers and ensures ethical practices in the industry. So, the next time you bite into a piece of Kaicao chocolate, remember the millennia-old journey it took to reach you.
Medjool dates covered chocolate filled with hazelnuts
CacaoMedjool dates "The fruit of the kings", an ancient superfood secret revealedThe history of dates in the Middle East Grown for over 6,000 years Medjool dates are the world's oldest cultivated fruit. Medjool dates are a type of sweet, chewy, and delicious fruit that has been enjoyed for centuries. Native to the Middle East. In the Middle East, dates are often served as a treat after meals. They are usually served with a cup of tea or coffee, and sometimes with a sprinkle of nuts or spices. Dates are also used to sweeten dishes such as stews and desserts. Dates are a symbol of hospitality in the Middle East, and they are often given as gifts. They are also used to break the fast during Ramadan and Jewish fasting days. Dates are a great way to show your appreciation for someone, and they are a great way to show your respect for the culture and traditions of the Middle East. Dates are a popular treat in the Middle East and for a good reason. Not only are they delicious, but they are also incredibly nutritious. Dates are a great source of fiber, vitamins, and minerals, making them a healthy snack option. They are also a great way to satisfy a sweet tooth without overindulging in sugary treats. Dates nutrition values and health benefits Medjool dates are a great source of dietary fiber, selenium, calcium, copper, potassium, and magnesium. They are also a good source of antioxidants, which can help protect your body from free radical damage. Additionally, they are low in fat and calories, making them a great snack for those looking to maintain a healthy weight. Medjool dates are also an excellent source of phytonutrients, plant compounds that may have health benefits. Studies have shown they can stimulate the immune system, reduce inflammation, prevent DNA damage, and improve hormone regulation. Medjool dates have 50% more potassium than bananas, potassium is a critical support for your nervous system. Medjool dates are a great way to add sweetness to your diet without the added sugar. They are also a great source of energy, making them a great snack for athletes and active individuals. Where do we get the Medjool dates in KAICAO? The organic large Medjool dates that we use in KAICAO to make our filled and covered-in chocolate natural snack come from cooperative Kibbutz Samar in the Jordan valley in the southern desert of Israel. Medjool dates from Kibbutz Samar in Israel are some of the most delicious dates you can find and are considered one of the best Medjool dates in the world. These dates are grown in the Jordan Valley, which is known for its ideal climate for growing dates. The dates are harvested in the summer and are known for their sweet, caramel-like flavor. Medjool dates filled with nuts covered in chocolate, the perfect healthy snack These dates are incredibly versatile and can be used in a variety of recipes. They can be eaten on their own as a snack, added to salads, used in baking, or even blended into smoothies. They are also a great addition to oatmeal, yogurt, and other breakfast dishes. Medjool date is larger and sweeter than other varieties of dates. In Kaicao we treat each date as a king, we pit the dates, removing the inside seed, then we fill each date either with roasted hazelnuts or pistachios, we then use our 100% chocolate that we make at KAICAO factory from fine cacao beans Oko Caribe, Dominican Republic. Once the chocolate is ready we dip each date in 100% chocolate and then we let it cool down to let the chocolate crystalize. When the date-covered chocolate is ready we pack them by hand individually and we have our iconic healthy delicious Medjool date snack. When filled with nuts and covered with dark chocolate, they become even more nutritious and delicious. The combination of sweet dates, crunchy nuts, and rich chocolate made from fine cacao aroma beans creates a flavor explosion that is sheer pleasure. Make dates filled with nuts covered in chocolate at home These treats are easy to make also at home and can be enjoyed as a snack or dessert. To make them, simply stuff Medjool dates with your favorite nuts, such as almonds, walnuts, or pecans. Then, melt some dark chocolate and dip the dates in the melted chocolate. Place them on a parchment-lined baking sheet and let them cool in the refrigerator. Once they’re cooled, they’re ready to snack them! Medjool dates filled with nuts and covered with dark chocolate are a great snack for any occasion. They’re healthy, delicious, and easy to make. So, the next time you’re looking for a sweet treat, give these a try!
ceremonial cacao drink
CacaoWhy you should start drinking ritual or ceremonial hot cacao drink?What is a ceremonial cacao drink? Cacao is a powerful and ancient plant medicine that has been used for centuries by indigenous cultures for spiritual and medicinal purposes. It is a powerful tool for healing, transformation, and connection to the divine. Ceremonial cacao is made from the beans of the Theobroma cacao tree, which is native to Central and South America. The beans are dried, roasted, and ground into a paste, which is then mixed with water and other ingredients to create a ceremonial drink. This drink is said to have a variety of health benefits, including improved mood, increased energy, and improved cognitive function. What happens when you consume ceremonial cacao? When consumed ceremonially, cacao can be used to open the heart and connect to the divine. It is said to bring clarity and insight, and to help us access our intuition and inner wisdom. It can also be used to open up to deeper levels of self-love and acceptance. Ceremonial cacao today Ceremonial cacao ceremonies are becoming increasingly popular in the modern world, as more people are looking for ways to connect to their spiritual selves and to the divine. These ceremonies can be held in a variety of settings, from small gatherings to large events. They typically involve a facilitator who guides the participants through the ceremony and often involve music, chanting, and other forms of meditation. Why did we create our own ritual cacao drink at KAICAO? Ceremonial or Ritual cacao is made from 100% cacao beans so there is no sweetener added in the process and the drink is made from the whole cacao bean. We have decided to make our own ritual/ceremonial cacao drink because we found ourselves trying many of the ceremonial cacao drinks in the market and all of them had a very difficult taste for beginners that want to start with daily ritual cacao drinking. Therefore we decided to take it upon ourselves to explore this challenge by trying many cacao beans, different roasting profiles, and different stone grinding times. after two months of work, we got to the perfect recipe that is delicious and easy to drink even if it's your first time. How do we make our ritual cacao at KAICAO? After searching for fine aroma cacao beans we did some tests with cacao beans from Hacienda Limon, Ecuador which have sweet and earthy flavors, we light roast them to keep all the complex flavors that are in those beans and then we stone grind them for 2 days. we age the final chocolate blocks for 2 months and then we shred the cacao mass into a powder that can be used to make your ritual hot chocolate drink. Drinking ritual cacao is a great way to relax and connect with yourself. It can be a powerful experience that can help you to open up to your inner wisdom and creativity. Tips and guidelines on how to drink ritual cacao 1. Prepare your space. Before you begin, create a comfortable and inviting space for yourself. Light some candles, play some soothing music and make sure you have a comfortable place to sit. 2. Set your intention. Before you begin, take a few moments to set your intention for the ritual. What do you want to get out of it? What do you want to focus on? 3. Make the cacao. There are many different ways to make ritual cacao. You can use a traditional method, such as a mocha pot, or you can use a modern method, such as a French press or boiling water. Whichever method you choose, 4. Drink the cacao. Once you’ve made the cacao, take a few moments to sit and enjoy it. Sip slowly and savor the flavor. Allow yourself to relax and open up to the experience. 5. Reflect. After you’ve finished drinking the cacao, take a few moments to reflect on the experience. What did you learn? How did it make you feel? Drinking ritual cacao can be a powerful and transformative experience. By following these tips, you can ensure that you get the most out of your ritual. Ceremonial cacao is a powerful and ancient plant medicine that has been used for centuries by indigenous cultures for spiritual and medicinal purposes. It is a powerful tool for healing, transformation, and connection to the divine. If you are a beginner or an expert in drinking ritual cacao our cacao drink will surprise you with its sweet earthy flavors and delicious taste, start today with the new habit of drinking our ritual cacao.
Arabic chocolate and cardamon chocolate
CacaoWhen combining Middle Eastern origins with our unique cacao beans we get the perfect flavor storm, that is how our Arabic coffee and cardamon bean to bar chocolate was born. The tradition of drinking coffee with cardamon The Middle East is known for its rich culture and traditions, and one of the most beloved is the tradition of drinking Arabic coffee and cardamon. This centuries-old tradition is steeped in history and is still enjoyed by many today. Arabic coffee is made from finely ground coffee beans that are boiled in a pot with cardamon and sometimes other spices. The coffee is served in small cups and is usually accompanied by dates or other sweet treats. The coffee is served to guests as a sign of hospitality and respect. How does KAICAO make Arabic coffee and cardamon chocolate? At KAICAO we worked hard to get the flavors that remind us of our childhood by using the highest quality ingredients, we are using specialty coffee from "espiritu santo del pinal" in Brasil 1300 meters above sea level with strong coffee flavors to replicate the flavors of the Arabic coffee strong notes. We use fresh cardamon from the rain forests in Guatemala and cacao beans from Finca Lucero in Ecuador with very chocolaty and earthy notes. We then sweeten the chocolate bars with dates, so we actually add the sweetness of the dates directly into the chocolate bars so you get all the Arabic coffee and cardamon drinking experience in one bar. What is Cardamon? Cardamon is a spice that is native to the Middle East and is often used in Arabic coffee. It has a sweet, spicy flavor that adds a unique depth to the coffee. Cardamon is also believed to have many health benefits, such as aiding digestion and helping to reduce inflammation. Drinking Arabic coffee and cardamon is a tradition that is still enjoyed by many in the Middle East today. It is a way to connect with the past and honor the culture and traditions of the region. If next time you would like to honor someone you love as we do it in the Middle East then treat them with our Arabic coffee and cardamon bean-to-bar chocolate, sweeten only with dates.
CacaoUnlock the power of antioxidants with cacaoCacao and antioxidants Cacao beans are a powerhouse of antioxidants, making them a great addition to any healthy diet. Antioxidants are compounds that help protect our cells from damage caused by free radicals, which can lead to a variety of health issues. Cacao beans are particularly rich in antioxidants, containing more than 20 different types. Cacao has 40 times more antioxidants than blueberries The most abundant antioxidant in cacao beans is epicatechin, a flavonoid type. Flavonoids are plant-based compounds linked to various health benefits, including improved heart health, reduced inflammation, and improved cognitive function. Other antioxidants found in cacao beans include catechins, procyanidins, and anthocyanins. health benefits of cacao Cacao beans are also a great source of magnesium, an essential mineral for our bodies. Magnesium helps to regulate blood pressure, maintain healthy bones, and support the immune system. It also helps to reduce stress and improve sleep quality. In addition to their antioxidant and mineral content, cacao beans are also a great source of fiber. Fiber helps keep us full for longer, which can help with weight management. It also helps to regulate blood sugar levels and improve digestion. Cacao beans are an excellent source of antioxidants, minerals, and fiber. Adding them to your diet can help to improve your overall health and well-being. Why you should eat KAICAO chocolate products? In KAICAO we use only fine cacao beans that were proven to have much higher antioxidants than regular cacao beans, furthermore, in Kaicao we sweeten our cacao products only with dates which makes our products a superfood delight! Guilt-free chocolates