Made in Medellín
We make filled chocolate bars by hand in Medellín, to break open at the table and decide later whether to share.
Our story
A craving is fast, fleeting and everyday. Pleasure slows down, gets savored and gets remembered. So we don’t make chocolate to get you through the afternoon. We make a bar to open slowly, break with your hands and eat without rushing.
From cacao to filling and from mold to wrapper, every detail has a reason. You feel it when you break the bar, see the filling and notice the texture change with every bite.
We work by hand, in small batches, with Colombian cacao and fillings we make ourselves. The flavor decides the rest.
There was a short way: buy a base, fill it, wrap it. We’d rather make the chocolate and all four fillings ourselves, even if it takes longer.
The fillings are made in our Medellín workshop, and that’s where every bar is filled, closed and wrapped by hand.
It all starts with Colombian cacao, which we turn into our own milk chocolate, 33 to 38% cacao. We keep it smooth and creamy so the filling gets the last word.
We don’t use premade bases. Every filling comes out of our workshop: natural pistachio, slow cooked caramel, a whole cookie, cashew cream. Outside, chocolate that breaks clean; inside, cream and crunch.
We designed our own mold, with Hecho en Medellín molded into the chocolate, and a wrapper you can spot from across the room.