chocolate making process

New Chief Chocolate Maker at Xoco!

We are happy to welcome Diana Cruz to our team! Diana Cruz, our new Chief Chocolate Maker at Xoco. With a pastry chef background in restaurants in Argentina, Mexico and Colombia, Diana has been working as a chocolate maker for the past 3 years with great success at Tibitó Chocolate. Diana will help us generate the recipe for our Mayan Red couverture and will assist our clients in developing their own recipes and use of Mayan Red couverture in their products. When she is not in our chocolate factory in Honduras, you will catch her at international events representing Xoco.

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Join our Newsletter: Stay up to date with Xoco!

At Xoco we have worked hard since 2007 to create the best possible chocolate. We are extremely proud of the positive response we have gotten so far, we have only just begun! Going forward, we want to include people like you even more in our journey! If you are passionate about fine cocoa and chocolate and want to learn about Xoco is changing the industry by enhancing the quality of chocolate, you have come to the right place!

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COVID-19: Special Update

COVID-19 has hit us all in many ways. Our customers are hard hit as specialty chocolate stores and restaurants using high-end couverture are closed. Thoughts and sympathy go out to the many entrepreneurs out there who are struggling

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COVID-19: Special Update (Continued)

We have all been hit by COVID-19, and we have all had to take our respective measures during these times. Everyone in the industry is greatly affected by the situation. We experienced that our market in specialty cocoa and couverture went to zero around mid-March. All orders from chocolate makers and couverture distributors were cancelled or put on stand-by. This was accompanied with great uncertainty as to when and how markets will open up.  About at the same time as orders were cancelled, draconian curfews were implemented in Honduras and Guatemala, where Xoco has its out-grower operations. In Honduras, no movement to collect cocoa was allowed except with a special permit from the authorities. In Guatemala, a curfew from 4 pm to 4 am was implemented. This greatly impacted movement. 

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