About AYACAO

Hello, I am Tony, 33 years old, an artisanal chocolatier for 3 years, I learned in Peru and Mexico the art of artisanal raw chocolate from cocoa producers and guardians of the ancestral know-how of cocoa and chocolate. For the past three years I have been making raw chocolate from cocoa beans from Mexico, grown in organic farming and reasoned at the home of a friend and cocoa producer. I add Tarn honey, also made in sustainable and organic farming at a beekeeper friend in Técou. The other ingredients that I add to my chocolates according to the different flavors vary according to the seasons and are produced locally and in a short circuit direct producer. For packaging, I use bags made from recycled and recyclable materials for markets, as well as glass jars that I work with in stores and grocery stores. The objectives of my AYACAO project is to support sustainable and local agriculture as well as local crafts, and in the same way to support cocoa and exotic fruit producers with also a correct and fair remuneration.Read their story