Chocolate Knowledge Hub

Today is the day to discover chocolate! We present Acalanto Chocolates, from Goiânia, Goiás!

This Bean to Bar brand is authored by chocolate maker Kenia Jesus Wanderley Cunha, who produces unique, artisanal, and delicious chocolates from beans with authentic terroir. The chocolates are free of preservatives and flavorings, highlighting the sensory notes present in each cocoa variety.

It makes your mouth water, doesn't it?

Sustainability is very important to Acalanto, the cocoa they use comes from crops that preserve native forest and respect good practices!

Conscious consumption and appreciation of the true flavors and aromas of cocoa make Acalanto chocolates unique experiences.

Trained by Castelli, Kenia brought her accumulated expertise in chemistry to the alchemy of chocolate making!

“This alchemy that happens during the chocolate making stages met my pharmaceutical essence, my passion for food biochemistry and gastronomy. Thus Acalanto was born, promoting unique sensory experiences and comforting palates, hearts, and minds.”

“Castelli is a reference in chocolatry in Brazil and has highly qualified professionals, super accessible. Besides putting us in contact with cocoa farmers and suppliers of top-quality equipment. A very rich exchange of knowledge! Beyond my professional training, Castelli also contributed to my personal training, allowing me to meet people from different regions of Brazil who became friends. Proud to have Castelli in my training!”

Kenia, the pride is all ours! Thank you for choosing Castelli to be part of your story!

MEET ACALANTO CHOCOLATES: https://linklist.bio/acalantochocolates @acalantochocolates

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