The process

sacos de cacau

The path we have been following in the chocolate work reflects a change in the positioning with regard to fine chocolate ( fine chocolate), where we seek to create a strong connection with the origin that defines the work, tracing a unique and authentic aromatic profile for each chocolate made from these cocoa beans. This is how we ensure our own flavor profile that we find in this bean-to-boutique chocolate (from the fava bean to the store).

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.