Our recipe

At Chocolates Lacasa we have been making chocolates for more than 170 years.
the same recipe and selecting the best ingredients.

Want to know more about them?

The ingredients of our recipe


At Chocolates Lacasa we seek the highest quality in all our ingredients, and nuts are a fundamental element for the excellence of our chocolates. They are chosen from the best denominations in the world, as is the case of the Spanish Marcona almond and the Spanish pistachio, roasted by our expert technicians to achieve the aroma and flavor that has characterized us since 1852.


They pair with our chocolate in such a perfect proportion thanks to the continuous improvement of our recipes by our R+D+I area and the extensive quality controls throughout the entire production process with modern weight controls, RX and metal detectors that ensure the excellent quality of Lacasa products.


In all our products, our master chocolatiers carefully select natural fruits such as strawberry or blueberry to achieve the flavor, color and texture as freshly cut.


To do so, we constantly search among the best denominations of origin in the world, as is the case of Spanish lemons and oranges, to achieve excellence.


At Chocolates Lacasa, we have been selecting the best cocoa beans from different parts of the world for more than 170 years to achieve the highest quality.

We try to ensure that our cocoa always meets the highest standards, prioritizing cocoa that comes from sustainable agriculture and fair trade.

Thanks to Lacasa KKO Foundation, a non-profit project, we materialize our responsibility with the society of the main country of origin of cocoa: Ivory Coast.

Because buying at origin allows us to ensure the traceability of the product and the correct working conditions of all the agents involved in the process.

Among all the cocoa beans we receive,
we choose only the best, but how do we know?
We'll tell you about it!


Grains that have suffered structural deterioration due to the action of insects.


It occurs before fermentation when the cobs are harvested overripe.


It is the union of two or more grains by mucilage remains.


They are formed when drying is slow or very prolonged.

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