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    • COCOA OVER CHOCOLATE

    • Dengo was created to offer delicious, healthy and sustainable chocolate. Since day one we’ve been dedicated to building a fairer supply chain. 

      The point is that none of our efforts can succeed if we ignore the protagonists: the farmers. 

      So we talked to each and every one of them to understand how our work could help theirs. That’s why we’re so concerned about paying fairly and creating a community of people that transform great cocoa into delicious chocolate for the world. 

      OUR PEOPLE

    • BORN AND RAISED IN BRAZIL

    • We are pleased to say: our cocoa is Brazilian! Full of happiness, “ginga”, samba, smiles, high energy, hard work and quality - yes, our cocoa has lots of quality. So much, that we don’t need to add any kind of artificial flavorings.

      Its pure cacao, its pure Dengo. Dengo that comes from the forest, from the Cabruca. 

      Cabruca cocoa its a symbol for Brazil: it preserves nature while actually tasting like a better world. Trust us - or just try it for yourself.

    • Cabruca what?

    • Our cocoa comes from Cabruca. But what does that mean? You may be asking.

      In summary, it’s a way of growing cocoa trees in the middle of the Atlantic forest.

      But there is far more to it than that: adding value to rural production, through management of agroforestry systems (cabrucas), diversifies the area of ​​operation and increases the sustainability of production.

    • Den.go

    • An untranslatable word that traveled across the Atlantic Ocean from the African continent to Brazilian soil. In Portuguese, Dengo means affection, love and charm. A special something that certain individuals have that captivates and inspires others. It also describes a gift you bring to surprise a loved one.

    FROM FOREST TO COCOA

    At Cabruca, cocoa develops in an environment that is extremely rich in nutrients, flavors, and aromas from nature.

    After being picked, refined and processed properly, our chocolate reflects Brazilian richness and personality.

    • 1

      Harvesting

      Our dengos starts in the Forest. They are picked at the right time, preserving the high quality of the Cocoa

    • 2

      Breaking

      We separate the seed from the cocoa shell. It is at this moment that we obtain the cocoa sweet.

    • 3

      Fermentation

      It is at this stage that cocoa develops its flavors and expels unwanted acids, ensuring that Dengo has an unforgettable taste.

    • 4

      Drying

      The drying stage "dries" the cocoa, but in a positive way, as the loss of humidity ensures the perfect texture of our dengos.

    FROM COCOA TO CHOCOLATE

    • 5

      Roasting

      In roasting, the flavors that began to develop in fermentation are defined.

    • 6

      Grinding

      At this stage, we will obtain the cocoa liquor. The liquor is nothing more than a mass that will originate the butter, the powder, and the chocolate.

    • 7

      Refining

      Here we leave the cocoa mass very fine, smaller than a grain of sand, this guarantees that our delight melts in the mouth the way it has to be.

    • 8

      Conching

      This is the most time-consuming stage of the process. Here we add the final ingredients to the recipe and the batter churns until it is creamy enough for you to enjoy.