Aroko Chocolate

We met Dubraska and Johonny, a young couple from Venezuela who have been living in Italy for years, at the Taste of Florence when they were awarded by Compagnia del Cioccolato as emerging chocolatiers.
In front of sacred monsters like Amedei, Slitti, Domori, they also settled on the same stage, happy to have achieved a first milestone in a decathlon race.

Emerging chocolatiers

Yes, because there are two of them, partners in life and bound by their passion for their homeland, creators and refiners of the entire production cycle: from selecting the finest cocoa beans (obviously Venezuelan), recipe development, to chocolate and spreadable cream production within their own laboratory.

Transitioning from passion to making it a profession is already an achievement; when you are then noticed and recognized by the largest association of chocolate consumers in Italy, it means you have done your job exceptionally well. A job that embodies the desire to inform consumers about the quality of the various types of Venezuelan cocoa.

Why Aroko

A term that refers back to the origins of Dubraska and Johonny. In the Chaima language of the indigenous people who inhabited part of Venezuela, it means Plume or Feather Crown, symbol of power and honor.
 

First keyword: cocoa selection

Only the best varieties of Porcelana and Chuao, rare products that, thanks to biodiversity, assume unique characteristics and aromas. Cocoa is like grapes, chocolate is like wine: every terroir brings forth a product with a unique taste.

Porcelana & Chuao in a few lines

The Porcelana is a Criollo cocoa with an extra-fine aroma among the rarest in the world, that is exclusively grown in Venezuela in the Sierra de Perija mountains, near Lake Maracaibo. This precious variety of cocoa is naturally free from bitterness and offers a remarkable roundness, due to the high level of cocoa butter contained in the beans.

The Chuao is considered by many to be the best chocolate in the world: it is exclusively produced around the village of Chuao near the Henry Pittier National Park in the Aragua state of Venezuela. It is regarded as a modern Criollo, characterized by a high genetic purity that makes it free from bitterness and a distinctive touch of acidity that gives the chocolate freshness along with a fruity and very persistent note.

Second keyword: Bean to Bar

What does it mean? The production of artisanal chocolate is done managing all stages of processing, from the bean to the bar to have greater control of the finished product.

Awards obtained

Aroko Chocolate has succeeded in winning several awards over the years:
- Chuao 70%: International Chocolate Awards Gold Italy 2023, International Chocolate Awards Silver Europe 2023 and 2024, International Chocolate Awards Bronze World
- Porcelana 72%: Mention of the Golden Tablet Dark Single Origin 2023, International Chocolate Awards Silver 2023 Bronze 2024
- Sur del Lago 71%: International Chocolate Awards Bronze 2024