Frequently Asked Questions

Chocolate is made from the seeds of the cacao fruit. After harvesting, the seeds go through fermentation, drying, roasting and grinding before becoming ingredients used to make chocolate.

It shows the proportion of cacao-derived ingredients in the recipe, including cacao mass and cacao butter. It is useful information, but does not describe the chocolate's intensity, sweetness or quality on its own.

No. The remainder may include sugar and other ingredients. Check the ingredient list and nutrition information for the product's composition and sugar content.

It is the paste obtained by grinding cacao nibs. It contains the solids and fat naturally present in the seed and contributes to the chocolate's flavor, color and texture.

It is the natural fat extracted from cacao seeds. It contributes to fluidity during production and to how chocolate sets and melts in the mouth.

They are fragments of the inner part of the cacao seed, separated from the shell. Their flavor is intense, and they can be used to make cacao mass or as an ingredient in other preparations.

Milk chocolate includes dairy ingredients. Dark chocolate tends to highlight cacao more strongly. Composition, sweetness and texture still vary: check the ingredient list for each product.

Yes. White chocolate contains cacao butter. Unlike dark chocolate, it does not use the dark solids in cacao mass that contribute to those chocolates' characteristic color and flavor.

Yes. The origin of the beans, fermentation, roasting and the balance of ingredients influence the result. Two bars with the same percentage can have very different aromas, textures and intensities.

Not always. Cacao can develop its own aromatic notes during cultivation and processing. When an ingredient is added, such as cupuaçu in DACABRA chocolates, it is included in the product's declared composition.

Fermentation brings about changes that help develop the precursors of chocolate's aromas and flavors. It takes place after the seeds are removed from the fruit and influences the characteristics developed during roasting too.

Drying reduces moisture in the beans after fermentation and prepares them for storage and transport. Careful control helps preserve quality and avoid flavor defects and storage problems.

Roasting helps develop cacao's aromatic profile. Time and temperature need to suit the raw material and intended result; a darker roast does not necessarily mean better chocolate.

It is a stage of working and mixing chocolate mass that helps develop flavor, texture and fluidity. The result depends on the recipe and processing conditions.

It is the controlled crystallization of cacao butter through suitable temperatures and movement. Good tempering promotes shine, firmness, easy mold release and a cleaner snap.

Look at its appearance, smell its aroma and let a small piece melt in your mouth. Notice the texture, sweetness, bitterness, acidity and gradually emerging aromas. Take your time and compare your own impressions.

Coffee, tea, fruit and nuts are options to explore. Look for combinations in which neither flavor masks the other. The best pairing depends on the chocolate and, above all, your personal taste.

Keep them well sealed in a cool, dry place away from sunlight and strong odors. Avoid heat and sudden temperature changes. Follow the packaging instructions for specific storage advice and shelf life.

In general, choose a cool place with a stable temperature. Refrigeration can expose chocolate to moisture, condensation and odors. If hot weather makes refrigeration necessary, protect the packaging well and avoid sudden temperature changes when removing it.

This can result from fat recrystallization, known as fat bloom, or sugar recrystallization, known as sugar bloom. Heat, moisture and temperature changes can encourage these changes. A whitish appearance alone does not identify the cause.

It is an agroforestry system in which cacao grows under the shade of trees, traditionally associated with Brazil's Atlantic Forest. Cacao trees occupy part of the understory in an area managed to combine farming with the retention of forest elements.

It is particularly associated with the cacao-growing region of southern Bahia and is also found in Espírito Santo, Brazil. These regions have a history of growing cacao under the shade of Atlantic Forest trees.

Because it combines an agricultural crop, cacao, with trees in the same production area. The interaction between these components sets it apart from fields containing only the main crop.

Shade helps regulate the conditions in which cacao trees grow. Management must balance light, plant development and environmental conditions according to the area and production needs.

Trees and diverse vegetation can provide resources and shelter for different species. This contribution depends on the diversity retained, land management and connections with other natural habitats.

No. Cacao can be grown in different systems, with varying levels of shade and association with other plants. Cabruca is a specific cultivation system, rather than a name for every cacao plantation.

No. Cabruca describes the cultivation system; organic production involves its own requirements and conformity assessment mechanisms. One characteristic does not replace the other.

No. The cultivation system is part of the raw material's story, but flavor also depends on cacao genetics, local conditions, fermentation, drying and manufacturing. Quality results from all these stages together.

Recognising this origin helps acknowledge the work of producers who maintain agroforestry systems. Cabruca's continuity depends on management, income and conditions that allow trees to be conserved and quality cacao to be grown.

It is the chocolate brand of Dacabra Alimentos e Bebidas Ltda. We bring together cacao grown in the cabruca system in southern Bahia and cupuaçu in recipes that celebrate Brazilian flavors.

We work with cacao from southern Bahia, associated with the cabruca cultivation system. This origin connects our chocolates to the region's cacao-growing tradition and Atlantic Forest trees within the farming landscape.

Our collection features 70% cacao chocolate with cupuaçu and 56% cacao milk chocolate with cupuaçu. For commercial availability in your country, contact DACABRA or submit a partner application.

The 70% highlights a more intense cacao profile. The 56% milk chocolate offers a creamier, milder experience. Both contain cupuaçu; choose according to the balance of flavors you enjoy.

No. In the current recipes, pieces of cupuaçu are incorporated into the chocolate rather than forming a separate filling. Its presence combines with cacao throughout the bar.

Cupuaçu is a fruit native to the Amazon. Cupuaçu and cacao trees belong to the same botanical genus, Theobroma, but are different species. This combination is part of the identity of DACABRA's recipes.

Read the ingredient list and allergen statements on the packaging of your chosen product. The milk version contains dairy ingredients. Cacao percentage alone does not establish that a chocolate is free from milk or other allergens.

The bars featured here weigh 80 g. For product presentations and availability in your country, please contact DACABRA.

Cabruca inspires our identity and is part of the origin of the cacao we use. By sharing this cultivation system, we want to connect people who taste our chocolate with cacao's history and its producers.

Yes. Besides enjoying the bars on their own, you can try them in desserts and other preparations. Remember that cupuaçu is part of the product's flavor and can influence the recipe's result.

Online purchases and customer accounts are available only through the Brazilian website for its domestic market. For inquiries outside Brazil, contact DACABRA. Retailers and distributors can submit a partner application on this page.

Yes. We work directly with retailers interested in offering our chocolates. Use the retailer/distributor application to introduce your company and start a commercial conversation.

Yes. We work directly with distributors as well as retailers. Submit a partner application to start a conversation about opportunities in your market. International terms are assessed individually.

No. Our commercial service is provided directly to consumers, retailers and distributors. Please use DACABRA's official channels for purchase or partnership inquiries.

Open the retailer/distributor application on this page, enter the requested details and submit the form. This allows us to learn about your company, review your application and continue the conversation through the contact details provided.

International shipping conditions must be discussed directly with DACABRA. This website does not provide international shipping quotes or an international checkout.

Payment terms for international business must be agreed directly with DACABRA. The Brazilian website's online payment methods do not constitute an international commercial offer.

Contact DACABRA and tell us your country and area of interest. Availability and commercial conditions require individual review; registration does not guarantee supply or delivery.

Yes. After approval, DACABRA will email a link to create your password. The international partner area provides the catalogues and price lists authorized for your company; purchases are agreed directly with DACABRA.

Use the contact details on this page. For commercial partnerships, you can also submit the retailer/distributor application and tell us the country and market you wish to serve.

Yes. Follow @dacabra.alimentos on Instagram for news and product launches.