Compañía Nacional de Chocolates proudly presents Chocolate Cordillera, single origin chocolate designed and developed by chefs specifically for the institutional market. Easy to work with, couvertures with beautiful color, sheen and texture, a balanced and exquisite mix of hybrid Trinitario cacao of 100% Colombian origin and highlighted by a roasting and conching process that best accents its unique traits.

The cacao used in the production of Chocolate Cordillera is a hybrid between Criollo and Trinitario cacao. The process is distinctive as they carefully select the ideal mixture of Colombian cacaos that provide a perfect flavor balance. Further care is taken in roasting, adjusting the temperature to highlight the unique benefits of this premium cacao. Finally, the conching process blends the elements of stirring, temperature and time to ideally purify and polish the flavors required for their Chocolate Cordillera couvertures.