Feliu Chocolate -Hot Chocolate Soconusco 71%

Feliu Chocolate, founded by Víctor Feliu, represents an exploration of Mexican cocoa, delving into its diverse varieties, origins, and aromatic profiles. The approach taken by the brand involves a meticulous selection of cocoa beans sourced directly from local producers, primarily in the regions of Chiapas and Tabasco. These beans are then processed at their small facility in Guadalajara, Jalisco.

Víctor Feliu, the visionary behind the project, originally hails from Valencia, Spain, but has been immersed in cocoa-related endeavors across both America and Europe since 2014. His passion for chocolate and a desire to elevate this understated commodity prompted the birth of Feliu Chocolate. The goal was to transform a personal obsession into a way of life, fostering an appreciation for a product that often remains on the periphery of public consciousness while also preserving Mexico's reputation as a renowned "chocolate country."

Feliu Chocolate had its humble beginnings in the Santa Tere neighborhood of Guadalajara. It initially occupied a room in an old apartment but eventually evolved into a small workshop nestled near the local market. Over time, the brand has flourished and now boasts a dedicated location near Expo Guadalajara, a team of dedicated employees, and a warm, supportive community of customers and suppliers extending not only throughout the city but also beyond its borders, reaching the status of one of the world's best chocolate.

cocoa beans, cane sugar and cocoa butter.

当社のチョコレートメーカーは、製品に人工安定剤や保存料を一切使用していないことを誇りに思っており、そのため、他の高級チョコレートと比べて、その製品はより温度に敏感になっています。

最適な味わいを確保するには、温度が 16 °C から 18 °C の間で、涼しく乾燥した場所にチョコレートを保管することをお勧めします。チョコレートは湿気の増加により砂糖が結晶化し、食感や風味が変化する可能性があるため、冷蔵保存はご遠慮ください。

逆に、過度に高温で保管するとカカオバターが分離し、チョコレートの表面に白い膜が形成されることがあります。このカカオバターの損失により、チョコレートが乾燥し、その結果、風味が変化する可能性があります。細心の注意を払って保管することで、当社のおいしいチョコレートの完全性を保つことができます。