What is the best way to honor the island of Hispaniola, where the soil, seed and sun produces exquisite cacao beans? We honor it by making the finest single-estate chocolates derived from the hands of our farmers. This process starts in our estate in Hato Mayor Del Rey, in the Dominican Republic, where the conditions of the environment results in the richest soil of the mountain slope. This process is how SPAGnVOLA designed chocolates for everyone to enjoy.
Today, SPAGnVOLA (pronounced spang-vola) meticulously produces the finest of chocolates the way it should always be done. We cultivate and process our cacao beans by hand picking ripened pods, fermenting them, drying them and grading them ourselves. We do this so that only the best pods make it to the United States where they are roasted and refined to bring out the finest flavor of the most exquisite premium chocolate.
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A unique journey of cacao from pod to chocolate, emphasizing the distinct flavors of single-tree chocolate and the challenges of traditional fermentation methods. SPAGnVOLA's collaboration with the USDA has identified over 200 cacao tree varieties, enhancing the understanding of cacao diversity. The company envisions a future focused on specific, flavor-tested cacao trees. Consumers are advised to purchase Valentine’s Day gifts early due to limited supplies and increasing cacao prices.
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