“Bean to bar” means we make our chocolate completely from scratch — starting with raw cacao beans that we roast, grind, conch, and temper ourselves in our workshop in Manilva.
This process allows us to control every step, from sourcing ethically grown cacao to creating our final recipes, ensuring purity, traceability, and exceptional flavor.

We use Sur del Lago cacao beans from slave-free, sustainable farms in Venezuela.
These farms are managed by small family producers who grow cacao with respect for people, land, and tradition.

Yes. Every step of our production — from sourcing to packaging — follows ethical and sustainable practices.
We work only with farms that ensure fair labor conditions and use eco-conscious methods throughout the growing and harvesting process.

All our chocolates are crafted by hand in small batches in our workshop in Manilva, Costa del Sol.
This artisanal process allows us to maintain quality, attention to detail, and a personal touch in every piece.

Some of our products may contain or come into contact with nuts, milk, or gluten.
We clearly label all ingredients on our packaging. Please contact us if you have a specific allergy or dietary concern.

Yes! We create personalized corporate gifts, event favors, and private collections.
We can design custom packaging, branding, or exclusive flavors to reflect your company’s identity or occasion.

We currently offer local delivery and national shipping, depending on the season and temperature.
Chocolate is sensitive to heat, so we take special care to ensure it arrives in perfect condition.

Store your chocolate in a cool, dry place (16–20°C) away from direct sunlight and strong odors.
Avoid keeping it in the refrigerator unless necessary — condensation can affect texture and flavor.

You can reach us by email at info@laberintochocolates.es
, call us at 619 530 594, or send us a message through our contact page or Instagram @laberintochocolates.
We love hearing from fellow chocolate lovers!