Our history
Since 1852
1888 - Excellency Lacasa
LACASA receives the first distinction for the quality of its products. In the framework of the Aragonese Exhibition, its chocolates were awarded the Gold Medal for Quality.
1928 - Quality and craftsmanship
In addition to the praline nougat, LACASA manufactured 500 kilos of chocolate daily in four varieties: a la taza, tablets with chopped almonds, superior and extra superior.
Did you know that Lacasa's first promotion was in the post-war period?napkins and tablecloths were given away when buying chocolate, and spoons and forks were placed inside the coffee sacks.
1943 - First chocolate nougat in history
Part of our DNA has been innovation and constant evolution, taking advantage of complex situations to transform them into opportunities. This is how the essence of the Lacasa brand was born, with the production of the first praline nougat in history, our chocolate nougat with almonds, in which we continue to maintain the artisan touch that characterizes us. Due to the shortage of cocoa and the surplus of sugar, we began to manufacture raw nougat for pastry shops based on ground almonds and a high proportion of sugar, at a time when nougat was only known as soft, hard and marzipan.
1946 - Artisan chocolates and truffles
A press was acquired to replace the now obsolete extraction of cocoa butter. This consisted of placing the cocoa on a tray of sugar near a stove, so that the sugar would absorb the melted butter.
It was in this year when LACASA began the production of unbeatable chocolates, made entirely by hand.
1980 - Lacasa chocolate bars and chocolates are consolidated as a category
Lacasa's wide variety of bars and chocolatinas are consolidated as a category offering a high percentage of cocoa, natural fruits and nuts... following its objective of unifying pleasure and health.
1992 - Divinos is born
Thanks to our experience and leadership as dragees producers in Spain, Divinos was born to respond to a public that demanded that extra flavor that natural fruit and perfectly roasted nuts provide. The consolidation of the category comes with the change of name and positioning of the MiMomento category, a product that perfectly represents that instant of pleasure that our dragees produce...
2010 - Arrival of the artisan guirlache
We continue to evolve to fill with joy the most special moments with your loved ones... Keeping the artisan essence of Lacasa, we started to elaborate guirlache, always looking for innovation and constant evolution...
2020 - Tablet origins
As expert chocolatiers since 1852, and in its desire to combine pleasure and health, Lacasa launches a new range of ORIGEN premium chocolate bars. They are created with cocoa of the highest quality and cultivated in the most special denominations of origin: Dominican Republic, Sao Tome, Sao Domingo and Ivory Coast. Based on the brand's main objective of working with the purest cocoa in the world and offering the most natural and exotic flavors.
Cocoa trees are grown in the shade, and in lowlands, up to about 700m.
It is in October when the main harvest is carried out, and therefore higher quality, and in March, the secondary harvest. And what do we mean by good harvest? Higher fat content and larger cocoa beans.
A typical pod contains 30 to 40 beans and each tree produces 30 pods. It takes 400 of those grams to produce about 450g of cocoa.