Aroko Chocolate

We met Dubraska and Johonny, a young Venezuelan couple who have been living in Italy for years, at the Taste in Florence, when they were awarded by the Chocolate Company as emerging chocolatiers.
In front of sacred monsters such as Amedei, Slitti, Domori, on the same stage, they too sat down, happy to have reached a first goal, in a decathlon

race.

Emerging chocolatiers

Oh yes because they are in two, companions in life and linked by a passion for the land d&' origins, creators and refinishers of the entire production cycle: from the selection of the most valuable cocoa beans (obviously Venezuelan), l&' preparation of recipes, up to the production of chocolate and spreadable creams to &' inside their laboratory.

Going from passion to doing a job is already an achievement, when you are then noticed and recognized by the largest association of Italian chocolate consumers, it means that you have done the job really well. A work that concretizes the desire to bring to the attention of consumers, the quality of the various types of Venezuelan cocoa

.

Why Aroko

A term that goes back to the origins of Dubraska and Johonny.

In the Chaima language of the indigenous people who populated part of the Venezuelan territory, it means Plume or Crown of Feathers, a symbol of power and honor.

First keyword: cocoa selection
Only the best varieties of

Porcelana and Chuao, rare products that, thanks to biodiversity, take on peculiarities and particular aromas. Cocoa is like grapes, chocolate is like wine: each terroir gives life to a product with a unique taste

.

Porcelana & Chuao in a few lines Porcelana

is one of
the rarest Criollo cocoas with an extra fine aroma in the world, which is born exclusively in Venezuela in the mountains of the Sierra di Perija, near Lake Maracaibo. This precious variety of cocoa is naturally free of bitterness and gives a remarkable roundness, due to the high level of cocoa butter contained in the beans.

Chuao is considered by many to be the best chocolate in the world: it was created exclusively around the village of Chuao near Henry Pittier National Park in the Aragua state of Venezuela. It is considered a modern Criollo, which is characterized by a high genetic purity that makes it free of bitterness and a characteristic touch of acidity that gives the chocolate freshness and a fruity and

very persistent note.

Second password: Bean to Bar

What does it mean? The production of artisanal chocolate is done by managing all the processing phases, from the bean to the bar to have greater control

of the finished product.