{"id":220,"date":"2021-11-02T08:23:27","date_gmt":"2021-11-02T08:23:27","guid":{"rendered":"https:\/\/demo2wpopal.b-cdn.net\/xocora\/?page_id=220"},"modified":"2025-10-31T09:00:30","modified_gmt":"2025-10-31T09:00:30","slug":"bean-to-bar","status":"publish","type":"page","link":"https:\/\/laberintochocolates.es\/es\/bean-to-bar\/","title":{"rendered":"del grano a la barra"},"content":{"rendered":"
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DEL GRANO A LA TABLETA
EL ARTE DE LA TRANSFORMACI\u00d3N<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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\u00a0<\/p>

\u00a0<\/p>

En Laberinto Chocolates, cada tableta comienza como una historia \u2014 una que nace lejos de la costa de Manilva, en las exuberantes regiones cacaoteras donde los agricultores cultivan el legendario cacao Sur del Lago.
Creemos que el verdadero chocolate se elabora, no se fabrica. Por eso creamos cada pieza del grano a la tableta, controlando cada paso del proceso para preservar el alma del cacao y revelar su sabor puro y natural.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Proceso del grano a la tableta<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Selecci\u00f3n de los granos<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Nuestro chocolate comienza con granos de cacao Sur del Lago cuidadosamente seleccionados, cultivados en peque\u00f1as fincas reconocidas por su calidad excepcional y su cultivo \u00e9tico.
Cada grano lleva consigo siglos de herencia \u2014 descendiente del m\u00edtico cacao Guasare, una de las variedades m\u00e1s antiguas del mundo.
Solo trabajamos con fincas que cultivan su cacao de forma sostenible y libre de esclavitud, garantizando el respeto tanto por las personas como por la tierra.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Tostado<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Una vez que los granos llegan a Manilva, los tostamos en peque\u00f1os lotes, despertando suavemente sus aromas naturales \u2014 nueces, frutas y tierra c\u00e1lida. Cada tostado se ajusta a mano para resaltar el acento andaluz \u00fanico del cacao.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Triturado y aventado<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Despu\u00e9s del tostado, los granos se abren y se separan de sus c\u00e1scaras, revelando los nibs de cacao puros \u2014 el coraz\u00f3n del chocolate.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Molienda y refinado<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Los nibs se muelen lentamente junto con az\u00facar de ca\u00f1a org\u00e1nica hasta convertirse en un chocolate l\u00edquido y suave.<\/p>

Este proceso largo y meticuloso desarrolla profundidad, textura y equilibrio.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Conchado<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Luego, el chocolate se somete a un conchado de al menos 30 horas, donde se mezcla y se airea suavemente para refinar su aroma y textura. Aqu\u00ed, el cacao crudo se transforma en una expresi\u00f3n elegante y armoniosa.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Templado<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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El templado le da al chocolate su brillo, su quiebre firme y su derretido sedoso. Al calentar y enfriar con precisi\u00f3n, garantizamos que cada tableta tenga una estructura perfecta.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Moldeo y acabado<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Finalmente, vertemos el chocolate en moldes, a\u00f1adiendo a veces toques locales \u2014 almendras, piel de naranja, higos o sal marina. Cada tableta se termina y se envuelve a mano en nuestro taller de Manilva.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Del grano a la tableta, de la tierra a la experiencia<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Cada tableta de chocolate Laberinto representa un viaje \u2014 desde las plantaciones tropicales de cacao hasta la costa mediterr\u00e1nea.<\/p>

Elaborado con cuidado, paciencia y pasi\u00f3n \u2014 para que puedas saborear todo el viaje en un solo bocado.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

FROM BEAN TO BAR THE ART OF TRANSFORMATION \u00a0 \u00a0 At Laberinto Chocolates, every bar begins as a story \u2014 one that starts far from the coast of Manilva, in the lush cacao regions where farmers cultivate the legendary Sur del Lago cocoa.We believe true chocolate is crafted, not manufactured. That\u2019s why we create every […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-homepage.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-220","page","type-page","status-publish","hentry"],"yoast_head":"\nBean To Bar - Laberinto Chocolates<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/laberintochocolates.es\/es\/bean-to-bar\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bean To Bar - Laberinto Chocolates\" \/>\n<meta property=\"og:description\" content=\"FROM BEAN TO BAR THE ART OF TRANSFORMATION \u00a0 \u00a0 At Laberinto Chocolates, every bar begins as a story \u2014 one that starts far from the coast of Manilva, in the lush cacao regions where farmers cultivate the legendary Sur del Lago cocoa.We believe true chocolate is crafted, not manufactured. 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