04/10/2026
What Makes Ana Bandeira Chocolate So Special?
Our chocolate starts at our fourth-generation farm in Espírito Santo, Brazil, on cacao trees planted in a native old-growth forest. Once the cacao fruit is ripe, it is carefully selected for the best quality. The selected cacao is then fermented in wooden crates, combining modern controls with traditional techniques. It is then sun-dried for seven days, allowing the flavors to further develop.
We then manually roast the cacao lightly at lower temperatures to accentuate its distinct single-origin characteristics. Afterwards, we separate the cacao from the husks using an airflow-controlled winnowing process, resulting in quality cocoa nibs. The cocoa nibs are then ground and mixed with carefully selected ingredients, creating smooth and silky chocolate. The mixture is then tempered through a process of heating and cooling, giving the chocolate its famous snap, shine, and melting point. Finally, the chocolate is molded into bars and packaged in our in-house designed packaging.
In short, what makes Ana Bandeira Chocolate so special is that we have spent generations caring for cacao, and now we use modern techniques to make internationally-awarded chocolate, from beginning to end.
