CACAO
Our chocolates are the result of a careful process, born of the best varieties of cocoa in the world, the product of decades of sophisticated genetic work and ancestral knowledge of its cultivation. Each selected fruit is produced in our own farms to provide the best flavors, with optimal balances of bitterness and minimal astringency.
CRIOLLO
Their origin is from south of Maracaibo Lake, in western of Venezuela. Renown as extra fine cacao, it is the purest type from a genetic standpoint.
Its fruits are rough and inside holds white almonds with fruity flavors, low in astringency and a soft bitterness. Once processed, they are highly aromatic and show notes of walnuts, almonds, nuts, and cream. Ocumare, Canoabo, Chuao, Guasare and Porcelana are some of the varieties of this type –with different aromas and flavors– grown by Casa Franceschi.
In Venezuela, there are over 30 cacao varieties and they represent less than 0.001% of the world production.
CACAO
Our chocolates are the result of a careful process, born of the best varieties of cocoa in the world, the product of decades of sophisticated genetic work and ancestral knowledge of its cultivation. Each selected fruit is produced in our own farms to provide the best flavors, with optimal balances of bitterness and minimal astringency.
TRINITARIO
Aromatic and fruity flavors just like the Criollo, robust and productive as the Forastero, it is a hybrid with the best qualities of both. Its almonds are generally violet, with fruity flavors and nutty notes (some varieties are sour, with bitter, and astringent touches).
They represent 14% of the world production, while in Venezuela –where it’s considered the first Trinitarios crossings at the Orinoco Delta– these constitute 90% of the production in three varieties: Carenero, Sur del Lago and Río Caribe.