News

imagen cabecera por que exponer 2

The Association for the Promotion of Bean to Bar Chocolate is born in Spain

It is made up of professionals from fields including distribution and manufacturing, direct sales, tasting, journalism and publicity, from various regions around the country.

27 Jan 2020

The main objectives of the new Association for the Promotion of Artisan Roast Bean to Bar Chocolate in Spain, which was officially launched last September, are to promote knowledge regarding quality cocoa and its conversion into chocolate, to promote social responsibility and transparency in the entire production process, as well as to encourage training in order to create new specialists.

Chaired by Victoria de la Torre (Club del Chocolate), it is made up of professionals from various regions around the country and different fields including artisan roasting, direct sales, tasting, journalism and publicity. All of them have joined forces to agree on how to spread the message of the artisan Bean to Bar movement, to position Spain and its manufacturers among the world leaders and, above all, to promote the culture of this chocolate within the country.