Our products
Immerse yourself in the world of «Bayacao» cocoa products, where every bean undergoes a meticulous process to deliver an extraordinary batch. Within our collection, we proudly present three distinctive selections, each crafted with utmost care and expertise to unlock the full potential of the cocoa beans. Each selection can be supplied as organic cocoa as a portion of our production has been certified under reputable bodies.
Note on Dominican Sanchez cocoa beans
Sanchez cocoa beans are often utilized in the production of cocoa butter. The reputation of Sanchez’s beans has been damaged in the years due to the poor quality that was produced national wide and have suffered inferior pricing that have damaged the smallholder economy and the overall production of the country. However these beans highlight the unique characteristics and terroir of the specific cocoa growing region where the beans are sourced. Indeed, Sanchez is a town in Samaná province where our head office is located and has given its name to the traditional way of unfermented or partially fermented cocoa beans not only in Dominican Republic. Single-origin chocolates made from Sanchez cocoa allow consumers to appreciate the distinct flavor nuances that are associated with this particular craft.
In summary, the use of Sanchez cocoa is prevalent in the production of generic cocoa butter. But gourmet cocoa products, and specialty confections can use well-crafted Sanchez cocoa as a source of varying flavor profile. Bayacao Sanchez quality makes it a favored choice for chocolatiers and chocolate enthusiasts who appreciate the nuances and sophistication it adds to their creations.
Bayacao Sanchez
Let’s begin with the enchanting “Bayacao Sanchez.” Here, the beans are produced by our associated smallholders, mostly located in the Monte Plata region, though some travel from farther away to reach our factory. Once delivered, the cocoa beans are carefully weighed and drained of their mucilage fluids before entering our newly mechanized processing system. This state-of-the-art setup ensures a consistently high level of standardization while preserving the character of each batch.
Instead of being handled entirely by hand, the beans are now evenly spread at a controlled thickness and gently agitated by precision machinery several times a day while warmed up. This automated yet delicate treatment replicates the traditional process but with greater uniformity, enhancing both flavor development and food safety. Over the course of up to two days, the slow, gentle drying allows the flavors to deepen and intensify, producing truly exceptional batches of dry cocoa.
Bayacao Sanchez cocoa beans are highly sought after by chocolatiers and cocoa butter manufacturers for their unique flavor characteristics. They often display a rich, complex profile with fruity, floral, and nutty undertones. Frequently used as a prime source of cocoa butter for fine, high-quality chocolates, they also shine in dark chocolates and single-origin bars. Their distinctive taste can elevate a wide variety of cocoa-based creations—from desserts and pastries to beverages—adding depth, complexity, and a touch of sophistication to the consumer’s sensory experience.
Bayacao Pure Hispaniola
Now, let’s explore the captivating journey of «Bayacao Hispaniola.» These exceptional beans undergo a six-day long fermentation process, carefully monitored to achieve perfection. The beans are collected fresh by our transport services or delivered by our associated growers directly to our bean reception area. The rule is that the beans have to reach the first fermentation box within the first few hours (less than 6 hours) after the ripe pod is cracked open. Once the box is ready, it is placed in a location where the mucilage sugar undergoes an anaerobic alcoholic fermentation.
During this process, the alcohol generated solubilizes and extracts the flavor of the fresh cocoa pod mucilage and cocoa bean epidermis, as well as those produced by the microorganisms responsible for the alcoholic fermentation. Each blend of natural microorganisms represents a unique terroir, making each batch unique but characteristic of its broader origin. This process generally generates a slight increase in temperature, a few degrees above room temperature. As we regularly monitor the fermentation process parameters, we observe that the temperature eventually slightly decreases. At that point, the beans need to be thoroughly aerated by opening the fermentation box and cascading them into another box to initiate the aerobic acetic fermentation, which is the transformation of alcohol into acetic acid (vinegar).
This process, in turn, transfers the flavor of the mucilage into the bean and mixes with those naturally present in the bean fat. On that second stage the temperature raise rapidly into a hot broth where another set of microorganisms are at work and contribute to the extraction and transformation of flavor.
A couple of days later, the temperature start to cool down and it is the right moment to initiate a third turn to insufflate the beans with fresh air and initiate a second cycle of aerobic fermentation. This exercise usually ends here after two days, but can be pursued by a third turn if our cocoa expert feel it is needed.
Elevated on raised naturally ventilated beds, the beans embrace the air from both top and bottom, allowing them to develop unique flavors and aromas. The traditional technique employed enhances the cocoa’s natural characteristics, resulting in a truly remarkable cocoa experience.
With «Bayacao Hispaniola,» indulge in a harmonious balance of bitterness and acidity, floral undertones with cured red fruit, and a refined cocoa finish with its astringency, capturing the essence of this prestigious cocoa variety.
Bayacao Special is prepared by batch for professional customers whom partner with us to realize those unique batch of few hundreds kilos over a learning process. If you fancy becoming a partner, develop a cocoa bean unique to your shop, please contact us.
In conclusion, the «Bayacao» range of cocoa products offers an extraordinary journey for the senses. From the gracefully fermented «Bayacao Sanchez» to the captivating «Bayacao Hispaniola» and the meticulously crafted «Bayacao Special,» each variety presents a distinct expression of the cocoa bean. Prepare to embark on a delightful exploration of taste, aroma, and texture as you savor the extraordinary flavors that can only be found in «Bayacao» cocoa products. Indulge in the artistry of our chocolates and experience the true essence of «Bayacao.»
Bayacao Chocolate
Behind every Bayacao chocolate lies a human story
Under the creative direction of our chocolatier Lucie Amiet, working closely with her team, Bayacao has crafted three Premium Cocoa Chocolates: Dark 77%, Dark 70%, and Dark Milk 60%.
These creations are the result of a rigorous research and development process, driven by passion, precision, and a deep respect for cocoa. Each recipe has been carefully refined to express the natural richness of our cocoa while highlighting the character of the valleys, fields, and regions of the Dominican Republic where it is grown.
This first trio marks the beginning of a broader journey. The Bayacao chocolate range will continue to expand, exploring new recipes and expressions inspired by different provinces of the Dominican Republic. Starting in 2026, Bayacao will also take its first steps into international chocolate competitions, sharing its work and vision on the global stage.
We would like to warmly thank Carlos Marques, graphic designer, for the bold and distinctive packaging designs. By deliberately stepping away from traditional premium chocolate codes, the visual identity reflects Bayacao’s Caribbean identity and the family spirit that defines both the company and its products.
More than chocolate bars, these creations embody a collective effort, a place, and an ambition.
Bayacao Special
For the ultimate pleasure, we present the pinnacle of our craftsmanship: «Bayacao Special» These extraordinary fresh and ripe beans undergo a full, partial or without fermentation process ensuring their full flavor potential is unlocked to our customer liking. However, during this journey the beans undergo a special technical itinerary. One of the craft secretly develop for each of our “Special” customer, is that beans are undergoing exclusive fermentation and drying process. This attention to our customer needs and search for a bespoke product grant the cocoa with unique nuances and enchanting aromas, resulting in an unparalleled cocoa experience. With «Bayacao Special,» every lot becomes a unique sensory delight, showcasing the harmonious interplay between our own craftsmanship and our customer exigence. We invite you to work with us to develop your unique cocoa.
