Chocolate making - Import export

Cocoa beans, also known as "cacao beans", are the raw material used to make chocolate. As it is a 100% natural product, the growing conditions (soil, altitude, humidity, among others) have a significant influence on its sensory profiles. Learn about the origins of fine aroma cocoa (representing 5-6% of world production) and find out what is available for your creations: Origin: Venezuela • Rio Caribe Cocoa Beans: Sensory Notes: Cocoa tones and nutty, malty and panela nuances stand out. • Sur del Lago Cocoa Beans Sensory Notes: Highlights fruity, nutty and panela tones. • Carenero Superior Sensory Notes: Peach and red fruit tones are prominent. • Trincheras Cocoa Beans Sensory Notes: Nutty and woody tones. Strong cocoa flavour. • Ocumare Cocoa Beans Sensory Notes: Floral tones, dried fruits and red fruits stand out. PACKAGE: Jute Sacks 60 KG or Big Bags For more information about our products, technical data sheets, and/or distribution, please contact with our commercial team.

Exquisite liquor made in an artisan way according to ancient recipe inherited from Don Carmelo Rodríguez, founder of our distillery. Mixing with delicate care the best cocoas, they are crushed and mix until they form a delicious praline, to which we add the best secret, twelve ingredients based on fruits and liquor that make the Yara chocolate the best and unique of its kind for its color, delicate aroma, not and tasty on the palate. In the mouth, excellent notes of toast and sweet fruits, that make it magical for its balance and typicality in all its ingredients. 17 % alcohol vol.