Lu Choucate chocolatier

Lu Choucate chocolatier Chocolate Bean To Bar No meu “petit atelier” em Salvador, Bahia, estado do melhor cacau do mundo, produzo chocolate artesanal do grão à barra. Lu Choucate

Para garantir a extração dos melhores sabores e aromas, eu pessoalmente seleciono os melhores grãos, torro, descasco, refino, concheio, tempero, moldo e embalo o chocolate, sem utilizar aditivos ou conservantes.

From the cocoa bean to the chocolate bar, LU CHOUCATE CHOCOLATIER is dedicated to crafting high-quality artisan chocolat...
02/06/2026

From the cocoa bean to the chocolate bar, LU CHOUCATE CHOCOLATIER is dedicated to crafting high-quality artisan chocolate without additives, preservatives, or artificial flavors—only real ingredients. 🤎

Every bar is carefully made to highlight the true character of cacao and deliver an authentic bean-to-bar chocolate experience.

28/04/2026

Bean-to-bar 🍫

From the cocoa bean to the chocolate bar, LU CHOUCATE CHOCOLATIER is committed to produce high quality artisan chocolate...
09/04/2026

From the cocoa bean to the chocolate bar,
LU CHOUCATE CHOCOLATIER is committed to produce high quality artisan chocolate without additives, preservatives or artificial flavours. Only real ingredients. 🤎

cacao cocoa theČoko croacia hrvatska croatia samobor

Roasting cocoa beans is a crucial step in chocolate production, as it develops the characteristic aromas and flavors of ...
10/02/2025

Roasting cocoa beans is a crucial step in chocolate production, as it develops the characteristic aromas and flavors of the final product.
Over-roasting can lead to excessive bitterness, while under-roasting may leave the chocolate with raw and herbaceous flavors.
During the roasting process, the roasting area is filled with a strong aroma, similar to that of freshly baked brownies.

Cacao (Theobroma cacao) is the fruit of the cacao tree, a tropical tree native to Central and South America. It is widel...
22/01/2025

Cacao (Theobroma cacao) is the fruit of the cacao tree, a tropical tree native to Central and South America. It is widely known as the essential raw material for chocolate production.

Cacao is an elongated fruit with a thick, wrinkled shell. Its coloration can vary between green, yellow, red, or orange, depending on the variety and degree of ripeness. On average, cacao measures between 15 to 25 centimeters in length.

Inside the fruit, there are 20 to 60 large seeds surrounded by a white pulp that is sweet and slightly acidic. The seeds, after fermentation and drying, are used in chocolate production. Bean to Bar.

From the cocoa bean to the chocolate bar, LU CHOUCATE CHOCOLATIER is committed to produce high quality artisan chocolate...
07/12/2024

From the cocoa bean to the chocolate bar, LU CHOUCATE CHOCOLATIER is committed to produce high quality artisan chocolate without additives, preservatives or artificial flavours. Only real ingredients.

The colors, aromas, and flavors that cacao gives us in the form of chocolates, from bean to bar.
28/10/2024

The colors, aromas, and flavors that cacao gives us in the form of chocolates, from bean to bar.

White chocolate with a balanced sweetness, super creamy.
19/06/2024

White chocolate with a balanced sweetness, super creamy.

Production of bean-to-bar chocolate using single origin cocoa beans from Ecuador and coffee from Costa Rica.
14/06/2024

Production of bean-to-bar chocolate using single origin cocoa beans from Ecuador and coffee from Costa Rica.

● Nibs husk separation:The process of separating cocoa nibs from their papery husk involves winnowing, where air is used...
22/05/2024

● Nibs husk separation:
The process of separating cocoa nibs from their papery husk involves winnowing, where air is used to blow the lighter husks away from the nibs. This is important for making chocolate, where the nibs are ground into chocolate liquor, while the husks are used for other purposes, such as fertilizer.

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