Nahua Chocolate

Bean to Bar Chocolate Maker from COSTA RICA

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Chocolate Nahua is Costa Rica’s leading manufacturer of high-quality chocolate products, and represents comprehensive competency in the art of making chocolate – from the cocoa bean to the finished chocolate product. 

Ever wondered how GOOD dark chocolate is?It’s proven to be good for you and make you feel good! It has vitamins, minerals, stimulants, hormone-triggering chemicals that make you feel in heaven :)- Phenethylamine: has the same effect in your body as when you are in love ♥- Anandamine: gives you the feeling of euphoria.- Polyphenols: powerful antioxidants that make your body healthier.- Cocoa butter: responsible for that smooth texture in chocolate, contains different kinds of fat and does not raise cholesterol.- Aminoacids: it contains tryptophan, phenylalanine and tyrosine, precursors of adrenaline and dopamine.Just to name a few. Next time be sure to treat your body with a piece of yummy dark chocolate without feeling guilty ;)

Ever wondered how GOOD dark chocolate is?

It’s proven to be good for you and make you feel good! It has vitamins, minerals, stimulants, hormone-triggering chemicals that make you feel in heaven :)

- Phenethylamine: has the same effect in your body as when you are in love ♥
- Anandamine: gives you the feeling of euphoria.
- Polyphenols: powerful antioxidants that make your body healthier.
- Cocoa butter: responsible for that smooth texture in chocolate, contains different kinds of fat and does not raise cholesterol.
- Aminoacids: it contains tryptophan, phenylalanine and tyrosine, precursors of adrenaline and dopamine.

Just to name a few. Next time be sure to treat your body with a piece of yummy dark chocolate without feeling guilty ;)

Dark chocolate and fresh homemade crystallised ginger :)

Dark chocolate and fresh homemade crystallised ginger :)

Rainy afternoon, heart-warming hot chocolate

Rainy afternoon, heart-warming hot chocolate

Part 6 - Processing of cacao beans (r) Max Felchlin AG

(Source: chocolate-nahua.com)

Part 5 - Tasting of Cacao Liquor  (r) Max Felchlin AG

(Source: chocolate-nahua.com)

Daniela is preparing a new batch of dark chocolate bars at Nahua in Costa Rica.  Daniela is our Pastry Chef and was trained in Argentina and Canada (Chocolatier Program in Vancouver -Ecole Chocolat)
Gracias por la visita de los profesores de chocolatería del INA  (Instituto Nacional de Aprendizaje) de Costa Rica.  Compartimos detalles y practicamos el temperado de nuestro chocolate, elaboración de ganache, confección de bombones y trufas.  

Part 4 - Exporting cacao beans. (R)Max Felchlin AG, Switzerland

(Source: chocolate-nahua.com)

Part 3 - Drying. (R)Max Felchlin AG, Switzerland

(Source: chocolate-nahua.com)