The process

sacos de cacau

O caminho que temos vindo a traçar no trabalho do chocolate reflete uma mudança de paradigma e posicionamento no que respeita ao chocolate fino (fine chocolate), onde procuramos criar uma ligação forte com a origem que trabalhamos, traçando um perfil aromático próprio e autêntico para cada chocolate feito a partir destas favas de cacau. É desta forma que asseguramos o nosso próprio flavor profile que encontramos neste chocolate bean-to-boutique (da fava até à loja).

Fermentation / Drying

The cocoa transformation process begins in São Tomé and Príncipe, where the beans are harvested, fermented and dried. Afterwards, the cocoa bags are transported by boat to our factory, located in the heart of Porto.

Cleaning / Selection

In our factory in Porto, the cocoa beans are selected and thoroughly cleaned to remove dust, stones, wood and other foreign materials. This process is essential for flavour development.


The characteristic flavour of chocolate is created through fermentation, drying and roasting of the cocoa seed. Chocolataria Equador works exclusively with the amelonado variety, typical of São Tomé and Príncipe.


Winnowing / Nibs / Grinding

Winnowing, or shell removal, is combined with sieving and air aspiration to separate the shells from the nibs. The nibs are then milled to create cocoa paste: the primary raw material for chocolate production.


This delicate operation reduces the particle size of excess ingredients, making them indistinguishable to the palate during the tasting of the final product.


This step involves heating and mixing the ingredients to reduce moisture and develop a uniform texture and colour. Volatilisation reduces bitterness and creates the desirable flavour.


Tempering / Cooling

Tempering is a controlled method of cooling melted chocolate to promote the formation of a continuous, stable fat phase.


Tempered chocolate is poured into moulds where it is cooled to develop evenly distributed crystals, resulting in shiny, smooth confections.

Our chocolate and delicious recipes are produced in Porto, Portugal, from cocoa beans harvested in São Tomé.