Kankel Cacao emerged from the aspiration to craft a unique, refined, and authentic cacao experience.

This endeavor was initiated by Juan Ángel Rodrigálvarez, recipient of numerous accolades, including the prestigious title of Best Pastrycook-Confectioner 2010 by the Royal Spanish Academy of Gastronomy. He has also been a part of the National Team Rimini 2007, earned the Gold at the Madrid International Pastry 2021 (MIP) during Madrid Fusión, and holds the International Chocolate Taster designation from the International Chocolate Institute. Furthermore, Juan Ángel serves as the Secretary of the "Bean to bar" association in Spain and imparts his expertise as an instructor in the art of "Bean to bar" at institutions like GASMA and CIB, as well as the "Bean to bar" school in Madrid.

With over three decades of experience, Juan Ángel Rodrigálvarez has uniquely translated his profound comprehension of the cacao world into flavors that embody both purity and complexity. His specialization lies in the profound appreciation of this captivating gift from the earth: cacao.

Why choose cocoa? Why embrace the "Bean to bar" philosophy?

The phrase "Bean to bar" essentially signifies the journey from cocoa bean to chocolate bar. It's an international movement that originated in the United States a few decades ago with the mission of crafting the finest chocolate possible. It was realized that this endeavor required a return to the very source, to the terroir where it all begins.

A quick online search reveals the numerous virtues of what the Mayans referred to as the "Food of the Gods." Premium chocolate is not just a delectable treat; it embodies a wholesome, antioxidant-rich delicacy with a multitude of health benefits. It has the remarkable power to elevate our spirits.

However, beyond these undeniable benefits lies the authentic essence of Kankel, a concept conceived many years ago. Juan Ángel Rodrigálvarez's relentless quest for the ultimate cocoa production has been the driving force behind it all. Through discussions and cocoa tastings, his unyielding determination has always been fueled by a deep desire to raise awareness about what constitutes exceptional chocolate. He has striven to teach individuals how to liberate this exquisite product from the mistreatment it has often endured. His aspiration for people to understand, embrace, and appreciate what true chocolate represents consistently led to the same conclusion: "I could achieve and offer so much more if I created my own chocolate."

And so, his passion for chocolate grew, as did his expertise in the art of chocolate making, eventually giving birth to Kankel. The mission remains the same: to educate people on liberating this cherished delicacy from the injustices it has suffered.

Fair Trade

Approximately 90% of the world's cocoa is cultivated by small family farms, typically operating on plots of less than five hectares. Many of these farmers are unaware of the true worth of their products. At Kankel, we deeply appreciate the intricate labor involved in cocoa production. We acquire our cocoa directly from these producers and make regular visits to their plantations. This allows us to gain insights into their daily toil and the quality of their cocoa. We actively engage in Fair Trade to support them. We maintain a close and symbiotic relationship with local producers, who play an integral role in the Kankel supply chain. It's the bedrock of trust formed through these close collaborations that empowers Kankel to present authentic and extraordinary Bean to Bar chocolates.

Organic Food

The regions have suffered irreversible environmental harm, particularly in the past decade, due to overexploitation and non-organic farming practices. Kankel Cacao's guiding principle revolves around a profound reverence for the product and its entire journey, starting from the plantations and culminating with the consumers. Above all, it extends to a profound respect for the earth, the very source of the bountiful fruits we enjoy.