Cacao Melangeurs are used to grind the roasted beans or nibs into a beautiful paste. Cane sugar is then added to this paste and is ground for a total of around 3 days. This brings out the true flavours and notes of the cacao.
We found this antique melangeur, from the late 1800's or early 1900's rotting away in a barn in the north of Spain. It was built by a company called Ballart in Barcelona. We're currently restoring it and it will be used to grind beans again in the near future..
Address
15 Plaza Virgen de la Peña
Mijas Pueblo.
Malaga
29650.
Spain
Contacts
Email: info@mayanmonkey.es
Phone: +34 951 052 772
Mob +34 629 466710
+34 600 088 542