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.
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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.
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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.
Lua Farm, Chone
Ecuador
(+56) 9 8273 7016
contacto@luachocolate.world
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