Feliu Chocolate - Moca (Milk & Coffee) 54%

Feliu Chocolate, founded by Víctor Feliu, represents an exploration of Mexican cocoa, delving into its diverse varieties, origins, and aromatic profiles. The approach taken by the brand involves a meticulous selection of cocoa beans sourced directly from local producers, primarily in the regions of Chiapas and Tabasco. These beans are then processed at their small facility in Guadalajara, Jalisco.

Víctor Feliu, the visionary behind the project, originally hails from Valencia, Spain, but has been immersed in cocoa-related endeavors across both America and Europe since 2014. His passion for chocolate and a desire to elevate this understated commodity prompted the birth of Feliu Chocolate. The goal was to transform a personal obsession into a way of life, fostering an appreciation for a product that often remains on the periphery of public consciousness while also preserving Mexico's reputation as a renowned "chocolate country."

Feliu Chocolate had its humble beginnings in the Santa Tere neighborhood of Guadalajara. It initially occupied a room in an old apartment but eventually evolved into a small workshop nestled near the local market. Over time, the brand has flourished and now boasts a dedicated location near Expo Guadalajara, a team of dedicated employees, and a warm, supportive community of customers and suppliers extending not only throughout the city but also beyond its borders, reaching the status of one of the world's best chocolate.

cocoa, sugar, milk powder, cocoa butter and coffee.

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.