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..