KANKEL CACAO born with the aim of offering the market top-level gastronomic experiences, based on the trajectory of a figure of recognized prestige (Juan Ángel Rodrigálvarez – National Gastronomy Award). The Bean-to-bar philosophy is simple: to recover the origins and real flavours of cacao, and to return to those unique processes in which no product is the same as another. From the origin of the cacao bean to grinding, through roasting, peeling … To highlight product proximity, a reflection of the artisan origin of producing chocolate tablets that transports us to these terroirs.