Tradition and elaboration of a chocolate from another century.
It was in April 1954 when the master confectioner Francesc Agrás embarked on a long journey through the best pastry shops and chocolate shops in Europe.
His passion for excellence in artisanal confectionery was the seed that led to the founding of one of the most renowned artisanal chocolate factories: Bombons Blanxart.
It all began in a modest workshop in the Les Corts neighbourhood (Barcelona) and shared a dream: to bring the best cocoa beans from Ghana, Congo and Guayaquil to chocolate.
Bean to chocolate is the process that begins when the artisan selects the cocoa seeds and processes them until they become chocolate bars and bonbons that he himself will package and sell.
It is an artisanal production process that requires special knowledge of the product, patience, priority in quality and the will to offer gourmets the best of cocoa.
Blanxart is faithful to this approach by betting on superior chocolate fairly traded from select origins.
