Cremela launches artisanal ‘bean to bar’ chocolate line

Asturian firm Cremela has launched a new line of ‘bean to bar’ chocolates, emphasizing full control over the production process. The company selects cacao beans from premium global farms and manages every stage of production at its own workshop, including roasting, winnowing, grinding, conching, maturation, and tempering.

Founder José Salas stated that the goal is to control the entire process to better express the unique characteristics of each cacao bean. This artisanal approach will now apply to all of the company’s chocolate products, including tablets, ice creams, cakes, and bonbons, across its six locations in Asturias.