We expand your limits
in the world of cocoa
Explore and expand your gastronomic boundaries to discover new varieties and origins.
Training at the Torreblanca School in Alicante
Last week we had the immense pleasure of sharing three days at the Alicante School of our friend Paco Torreblanca, named best master pastry chef in the world in 2022.
It has been a pleasure to be in contact with the students and future pastry chefs of the Professional Master of Haute Patisserie, sharing knowledge about the origins of cocoa, the artisanal elaboration of chocolate, teaching how to taste it and above all the Bean To Bar project. We have experienced great moments that we will keep for our memories.
Level III Taster’s Certificate
The weekend of February 25 and 26 was held in Balmaseda (Vizcaya) the II BasqueTxok Festival Bean to Bar in which in addition to sales exhibitors, presentations, showcookings and much more there was a very special moment. Diplomas were awarded for the title of Tasting and Sensory Evaluation of Chocolate Level III, which is basically the highest level in the world. and it is an honor to be among the few sommeliers in the world. It is a luxury to have this accreditation from the International Institute of Chocolate and Cacao Tasting and especially if you get it from Monica Meschini and Raquel Gonzalez Setien.
Tasting at Bodegas Montecillo
On the occasion of Valentine’s Day last Saturday, February 18, Bodegas Montecillo, located in Navarrete (La Rioja), organized a Bean to Bar Chocolate Tasting of Kankel Cacaco. A real pleasure to tell the properties of cocoa in a chocolate workshop with the wines of Bodegas Montecillo to all those who came to celebrate Valentine’s Day in this different way.
With Clay Gordon at the Chocolat Festival in Portugal
It was a luxury to be able to share our passion with Clay Gordon at the Chocolat festival in Portugal. One of the parents of Bean To Bar made a small tasting of Kankel Cacao products and was very surprised with the flavors and aromas of our proposals. It’s a real rush to receive your congratulations.
Chocolate courses for National Cocoa Day in Venezuela
We celebrate and honour Venezuelan cocoa on its day, talking from Spain and Venezuela with chocolate professionals. Together with Versado en Chocolate we participate from the Bean To Bar Artisan Roast Chocolate Association that emerges and generates special attention in Latin America, cocoa producers, chocolatiers and entrepreneurs in the sector. We will share perspectives on this chocolate movement, the aromas, flavours they are looking for in cocoa, their bars and more. In addition to Kankel Cacao, Raquel González and Jaume Martorell will be present.
Kankel Cacao at Speciality Fine Food in London
Our wonderful stand at the Speciality Fine Food in London, held on the 5th and 6th of September. Making our chocolates known in England, where they were very well accepted. We are very happy with the result.
Bronze in “Dark Bean To Bar (Under 90%)” awarded by the Academy of Chocolate
We have achieved our first international recognition, a bronze in the category “Dark Bean To Bar (Under 90%)” awarded by the London-based Academy of Chocolate, founded in 2005 and dedicated to promoting real chocolate. We are especially excited to get this medal, little by little in Kankel we are managing to expand our philosophy and chocolates all over the world.
Kankel Cacao in La Cata del Barrio de La Estación de Haro
The eagerly awaited Barrio de La Estación 2022 Tasting has arrived, where our team has worked side by side with great chefs during the most important food and wine event in the world. We love to participate in events like this, and even more if they are in our land.
Recording day with WikiChoco
Behind the scenes! Day of recording with our friend WikiChoco, we have captured on video the Kankel tasting experience to expand on Amazon.
Origins Gastronomic Festival
At the Origins Gastronomic Festival we have the responsibility to promote the product, the technique and the environment; to produce, cook and eat in a conscious, ethical and sustainable way. It is wonderful to see the involvement of all our partners.
National Assembly of the Association “Bean To Bar”
We are very proud that Logroño has been chosen as the city to hold the National Assembly of the Bean To Bar Association. We have come together in a much-needed meeting to discuss important issues in the cocoa world we live in.
Technical course of the International Institute of chocolate
We attended the technical course of the International Institute of chocolate with Zoe Papalexandratou. It is absolutely necessary to keep training ourselves and to know how to do what we do even better.
Inauguration of Kocinema, Spain’s biggest film and food festival
Spectacular fusion between our chocolate and Supremo AOVE olive oil to inaugurate in Los Baños del Naranjo (Jaén), the first day of Kocinema, the biggest film and gastronomy festival in Spain.
III International Chocolate Taster Level
¡Florence! Juan Ángel Rodrigálvarez has gone to Italy to finish his III level of international chocolate taster. A few sweet days challenging himself with aromas and flavours to perfect his mastery.
Training at the Culinary Institute of Barcelona
A day that we made the most of with the students, teaching them how to make two different types of chocolate, and tasting up to twenty signature and technical chocolates.
Mother’s Day Tasting at Bodega Vinícola Real
A very nice day where Bean To Bar chocolate and mothers have been the protagonists. We celebrated Mother’s Day with a tasting at the beautiful Bodega Vinicola Real.
On the 25th of April we celebrated the awaited annual Euro-Toques meeting, this year it was in Toledo. We are always grateful to be able to get together with colleagues from the beautiful world of gastronomy, even more so when the pandemic has delayed this meeting for such a long time.
Iregua Valley Race 2022
The runners of the Iregua Valley Race and their families can find us in a stand full of our products and the exquisite wines of the winery Palacios Vinos de Finca.
Masterclass at the University of Gastronomy and Management
At the University of Gastronomy and Culinary Management giving a masterclass on Bean To Bar and the importance of betting on sustainability that as a result gives a product rich in nuances and far from industrial chocolates.
Tasting in Restaurant de Arties
Sometimes we are lucky enough to work hand in hand with great professionals. In this case, we prepared a very complete wine, gastronomy and chocolate tasting with LITS Restaurant in Arties.
Alimentaria Fair 2022 Barcelona
Four intense days with great professionals from the food sector at the Alimentaria 2022 fair, this time held in Barcelona, where we invited chocolate lovers to meet us and taste our products.
Virtual chocolate training class Bean To Bar in Nicaragua
Thanks to La Escuela de Cacao y Chocolate Semilla for inviting us to conduct a Bean To Bar virtual chocolate training class in Nicaragua. We love meeting people who are so eager to learn and improve.
Online tasting with WikiChoco
Due to the situation resulting from the COVID19 pandemic we decided to do online tastings. This time we did a super viral tasting about Bean to Bar chocolate in the middle of the pandemic that we did virtually to 450 people in Spain and in which we counted on WikiChoco.
Conference “Bean to Bar, an honest process” in Madrid Fusion 2021
During the Madrid International Pastry 2021 congress and fair, Juan Ángel gave a conference specialising in Bean to Bar. No one like us to transmit first-hand a unique experience that allowed attendees to learn the ins and outs of this highly specialised activity.
Madrid Fusion dedicates an award to Juan Angel
Within the framework of Madrid Fusion, the Madrid International Pastry dedicated one of its awards to the head of Kankel Cacao, Juan Angel Rodrigálvarez, adding to the already long career of this Chef who loves his work. As could not be otherwise, he will receive recognition for his career, research and development in the speciality of chocolate. This award for the changes that Kankel generates in the world of cocoa was only in the possession of the master Jordi Roca of Celler Can Roca who received it in the previous edition.