The story of Casa Kakau began in 2016 when Ivan and Ivalina Ilchev decided to prepare homemade chocolate from cocoa beans for their son. He was highly allergic to milk and dairy products and for him it had to be milk and animal products free, with no lecithin, gluten, additives, preserves, stabilizers or other substances that might compromise his condition. As they needed high quality cocoa beans they decided to visit Iva’s friend who lives in Quito, Ecuador. They went to several places in the country /Manabi, Balao, Cotopaxi, Esmeraldas/ to select the best beans for their chocolate. Ivan and Ivalina took more than 30 different samples from the most exotic locations and tested all of them with their recipes. The result was - Esmeraldas beans. They are very well fermented in new wooden boxes with extra special care. In addition, they were the ones bringing most aroma and rich taste to the Casa Kakau chocolate. At that point Ivan and Ivalina decided to make this their mission and share it with more people who follow natural and healthy diet.
Today we are a small-scale producer of quality chocolate that can offer a portfolio of Vegan, bio chocolate not only in bar, but also in the form of Drinking Chocolate (hot chocolate), both straight and flavored.
In terms of making our chocolate, we follow the bean-to bar traditions. First, we manually sort all beans and separate the litter, small, broken, and stuck beans from the best specimens. We roast the beans at a mild temperature, cool them down and winnow them in a machinery of our own design. The nibs is then grinded in granite stone mill. After that, it is left to mature, prior to tempering and packaging. All operations are made by hand and we closely inspect every single bar before letting it leave our chocolaterie.