Our recipe

In Chocolates Lacasa we have been elaborating
the same recipe and selecting the best ingredients for more than 170 years.

Do you 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 Spanish Marcona almonds and Spanish pistachios, 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 170 years to achieve the highest quality. It is one of our most important ingredients, which together with our roasting and grinding processes guarantees an excellent quality product.


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

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


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.