Óbolo Chocolate
Discover the remarkable tastes of Óbolo Chocolate, made from bean-to-bar in Chile, where each bar embodies a dedication to exceptional quality and artistry.
Óbolo's Story and Philosophy
Óbolo emerged from Mark Gerrits’ initial three-month vacation in Chile, which expanded into several years of exploration across Latin America. He experienced its diverse cultures and ecosystems, along with three years spent working with cocoa-producing communities in the Ecuadorian jungle, and a decade at The Nature Conservancy in Chile. Mark deepened his connection to the region and its environmental sustainability. Since settling in Chile in 2003, he recognized a gap in the local chocolate market and sought to source high-quality cocoa beans from nearby regions to create authentic sustainable chocolate. Driven by this vision, Mark set out to demonstrate that it is possible to craft world-class chocolate made right in Chile.
ÓBOLO's Bean-to-Bar Chocolate
Crafting Excellence
Óbolo’s chocolate quality arises from their passion and hands-on involvement in every step of production, from selecting the finest cocoa beans in the Amazon to crafting exceptional chocolate bars in Chile.
1. Catering
Óbolo buys fine aroma native cocoa beans directly from the Pangoa Cooperative in Peru, thus eliminating middlemen and contributing to direct trade.
2. Fermentation
Fresh cocoa beans are placed in fermentation boxes made of native wood and covered with banana leaves. They remain there for 7 days, during which they are stirred daily to aerate them.
3. Drying
The beans are dried on drying platforms under the tropical sun. During this process they are carefully raked to ensure that they gradually dry to a moisture content of 7%, thus preserving the best flavors and aromas in the cocoa.
4. Selection
Once the beans are dry, Óbolo personally tastes and selects them to choose those with the notes and aromas they are looking for in their chocolate. They are then placed in jute sacks and prepared to be sent to Óbolo in Chile.
5. Toasted
Proper roasting is achieved through the correct control of time, temperature and airflow. The combination of these factors transforms the intense flavor of raw beans into a tasty, rich and complex one. Each harvest has its own roasting profile.
6. Derailed
Óbolo grinds the roasted cocoa beans using a special grinder, and then separate the shell from the rest of the bean. This is how they obtain the nibs, which are small pieces of cocoa beans.
7. Refined and Conched
The nibs enter the melanger, a granite stone mill with two rollers that grind the cocoa for 3 days until it becomes a smooth liquid chocolate.
8. Tempering and Shaping
After a period of maturation, the chocolate must be tempered, that is, subjected to predefined temperature changes to achieve the desired texture and appearance in the chocolate.
9. Packaging
With all due care, Óbolo places each bar inside its compostable packaging to share with anyone who wants to try fresh chocolate; a true luxury for the palate.
Distinctive Flavor Profiles
High Quality Cocoa
Óbolo pays premium prices to ensure their cacao is grown organically & protects both biodiversity and genetic variation, while paying fair wages for cacao growers. Growers maintain ecosystems in their growing practices, making sure a wide range of plants and animals thrive in the growing areas, ensuring both habitat and biodiversity.
Exotic Origins
Óbolo brings out the unique flavor of each cocoa origin, all designed to celebrate the richness of cacao and offer a truly memorable tasting experience.
Unique Flavors
Óbolo uses flavors from the vast landscapes of the Chile to encapsulate a unique taste into their chocolate.
Explore ÓBOLO's Chocolate Creations
Chocolate Delights Gallery
Indulge in Óbolo's Chocolate Selection
Indulge in the exquisite flavors and distinctive characteristics of Óbolo Chocolate. Enhance your tasting journey with their thoughtfully crafted bars, each one a narrative of heritage and excellence. Spoil yourself or discover the ideal gift for someone special.
