Introducing our delicate Tree to Bar process

Elegance in a Chocolate

PRESERVING OUR ANCESTRAL VARIETY

Our Ancestral Lua Cocoa Trees

The cacao trees at Lua are huge, more than one hundred years old, and thanks to Lua’s unique microclimate and soil, the quality of cacao they produce is impeccable. The trees yield during winter and summer.

Despite producing with great frequency, these enormous trees yield only a small amount of fruit. A little goes a long way, however, thanks to the quality cacao profile.

2019

BEST DARK CHOCOLATE FROM ECUADOR

Lua 75% Chone Ancestral

Served well-chilled our authentically made Villenoir Cabernet Sauvignon is a refreshingly delicate dry wine with hints of strawberry, citrus, and peach laced fruit.

Speak to a customer care specialist at:

(+56 8943 434x)

OUR PURPOSE

We make a chocolate that is good for the soul, the body & the enviroment.

The Tree to Bar Process

COCOA PODS

The Harvest

Here the magic begins. When the conditions are right, we harvest the cocoa at its optimum maturity.

"Baba" Cocoa

Fermentation

To ferment the cacao, the wet beans are placed in sizeable piles inside some kind of container (like a wooden box topped with banana leaves). The sweet pulp and its sugars create an environment in which fermentation can happen. 

The estate

Drying

After fermentation is complete, the Lua beans are moved to a drying place. Once the drying is complete, the cocoa beans are ready for the next steps in the journey of chocolate making. 

TRANSPORT TO FACTORY

A Long Trip

400 kilometers remain from the Lua farm to our factory in Guayaquil

More chemical reactions

Roasting

Roasting the beans is vital for the development of good flavoured and aromatic chocolate. During roasting, various chemical reactions occur inside the bean where the amino acids and natural sugars are converted into flavour compounds.

chocolate begins to appear

Conching

Conching is a long process of intense mixing, agitating, and aerating of heated liquid chocolate. During this long process various off-flavored, bitter substances as well as water vapor evaporate away from the chocolate. 

In Lua we made an incredible 120 hour conching

TIME, TEMPERATURE AND MOVEMENT

Tempering

Tempering is a key determination in chocolate making. Quality chocolate products are results of this delicate process.

To temper chocolate it requires three things, time, a correct temperature control and movement manipulation.

WE ARE ALMOST READY

Moulding

Once tempered, the melted chocolate is poured into the Lua mould and tapped against a hard surface to remove air bubbles.

HAND PACKING

Wrapping

The final chocolate bar is then carefully wrapped in a compastable film and a cagne sugar paper packaging to keep it fresh and dry, and labeled with its corresponding nutritional and ingredient labeling.

Our chocolates are suitables for vegans and celiacs. 

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