About Vinte Vinte Chocolate

The name Vinte Vinte (Twenty Twenty, in Portuguese), plays on the latitude 20ºN and 20ºS of the Equator, which defines the most ideal environmental conditions for the cacao tree to develop and bear fruit, but more importantly, produce fruit of the best quality. Good chocolate depends on quality cacao, and what we do differently is that we take the time to carefully chose our cacao, which has been harvested from the best terroir and we source the best quality ingredients. This allows us to have more control in the process, and we can track every stage of the journey our raw ingredients takes. From a young age, Pedro Martins Araújo, realised that the right recipe for his life was to create flavours and textures that stirred all the senses. He left Portugal and started to build the path, by becoming a chef. His journey led to a collection of inspirations and influences, which he brought back with him to Portugal. It was on his return “that he was chosen”. That’s how he defines it - It was the chocolate that chose him and not he who chose chocolate. Wanting to know all aspects of his new-found passion, he needed to learn everything about a raw material that would change his life. Pedro researched all he could, travelled to the countries across the cacao belt on a mission to find the perfect cacao producing locations and plantations. A totally differentiating bean-to-bar chocolate, that is handmade with passion in Porto. Pedro’s ambition now is to take this chocolate to the WorldRead their story