The Sierra Nevada is a majestic mountain range in the northern part of Colombia, bordering the beautiful beaches of the Caribbean coast and reaching 18,700 feet in height. Cacao de Colombia recently installed a state-of-the-art fermentation and drying centre in the lower-lying community of Macondo, where they mainly source cocoa from about 10 farming families in the department of Magdalena.
The technical expertise of these farmers is excellent: farmers even do their own pollination experiments to improve quality and yields, which are currently around 700 kg / hectare in the region. Cacao de Colombia has been providing technical support and a stable market to farmers in the Sierra Nevada for the past 6 years, and the results are evident in both the quality of the cocoa and the impact on farmers. Farmers report a 72% higher annual income than before this new market existed.
The Academy of Chocolate awarded this bar The Golden Bean Award 2021
Krak’s chocolate is soy and gluten free. Made in a factory that does not process peanuts and nuts.
From the age of 14 I have worked in pastry shops, chocolate shops and I have taken care of the patisserie in various restaurants at home and abroad with one to three Michelin stars. Chocolate has always been a common thread in my life. You made the distinction by what flavor you added or what kind of decoration you made of it. But it always started with melting a bag of factory chocolate.
In 2011 I decided to buy cocoa beans and make the chocolate myself. Now I could select the cocoa that makes me excited. The craft of making chocolate is therefore in the entire process; the choices you can make in roasting the cocoa and the specific flavors you can develop or accentuate by, for example, letting the acids evaporate a bit more. And the choices of rolling the chocolate where you can determine the fineness, structure and mouthfeel.
Over the years I have developed my own style of chocolate making. Every bag of cocoa is different, every new crop is different from the previous crop. My challenge is to get the best out of the cocoa bean every time to make the most beautiful chocolates. What I have realized over the years is that I actually do very little to influence the taste. The trick is to harmonize the beautiful cocoa and leave it in its value. My style is to stay as close as possible to the taste profile of the origin and to accentuate what makes the cocoa bean unique. This is my passion and I am proud to share it!
After two years of learning and making, through trial and error, I said goodbye to my other patisserie label and I have fully focused on the craft of chocolate making. Krak was born in 2013! I make the chocolate in our factory in Ermelo together with my partner who manages production and operations. Together we ensure that Krak becomes an increasingly transparent company and that everyone can enjoy a piece of good chocolate.
Chocolate maker Krak
Nutrition Information per 100g:
Total Fat 38.0g
– Saturated 23.3g
– Sugar 32.6g
Refer to ‘Additional Information’ for allergens
cocoa beans, sugar, full fat milk powder, cocoa butter