| Founded: | 1872 |
| Headquarters: | Barcelona, Spain |
| Style: | Old School |
| Characteristics: | generally blunt profiles with a predominance of licorice tones derived, in part, from usually vanilla & lecithin-free formulations |
| Ferment: | moderate |
| Roast: | dark |
| Conche: | long |
| Impact: | Global player from chocolate’s first crucible outside its American homeland – Spain. Produces mainly couverture for the restaurant/pastry industry more than retail consumer chocolate. |
