[Collaboration] Chocolates Artesanos Isabel and The Cocoa Forge

In the heart of Alcorisa, a small town in Teruel, lies Chocolates Artesanos Isabel, a company that has revolutionized the world of artisanal chocolate in Spain. Founded by Isabel Félez, this chocolaterie stands out for its commitment to quality, sustainability, and fair trade. Since its beginnings in 1997, Isabel has followed a clear philosophy: crafting chocolate from the cacao bean (bean to bar), preserving the purity of the product and ensuring an ethical and responsible process.

Chocolates Artesanos Isabel is not only a benchmark in organic and fair-trade chocolate production but also a pioneer in innovation within the sector. Its products combine high-quality ingredients with artisanal techniques that bring out the richness of cacao. Every bonbon, every bar, every spread—and the countless other formats that complete its extensive catalog—results from a meticulous process that transforms cacao into a unique gastronomic experience.

In this collaboration, I delve into the world of dark chocolate, exploring its depth, intensity, and ability to evoke emotions. The artwork born from this experience reflects that process: a germinating cacao seed, an artisanal workshop where chocolate comes to life, and an explosion of color that pays tribute to the diversity of bonbons and bars that have inspired this creation.

The Fire That Shapes: From Cacao to Creation

Chocolate, like metal in Greek mythology, requires fire, transformation, and dedication to reach its final form. Hephaestus, the god of the forge, was the master of creation through fire, molding weapons and jewelry with unparalleled precision. At Chocolates Artesanos Isabel, cacao undergoes a similar journey—from seed to chocolate bar, each phase must be meticulously completed to achieve a final product where every element functions in perfect harmony. Just as Hephaestus forged swords for other gods, carefully crafting the hilt, pommel, grip, guard, and blade, Chocolates Artesanos Isabel takes the utmost care in producing each item, ensuring a result that feels truly unique.

The artwork I have created in this collaboration embodies this very artisanal workshop, this forge where chocolate melts and transforms into something sublime. From it emerge dark chocolate streams, bold strokes symbolizing the incandescent pouring of this gastronomic black gold. It is a tribute to the alchemy of chocolate, the fire that shapes it, and the passion that turns it into art.

As well as Hephaestus worked with patience and precision, Chocolates Artesanos Isabel dedicates time and effort to every creation. From roasting the cacao to refining it, each step is crucial to obtaining a product that not only delights the palate but also tells a story of tradition, effort, and excellence.

The Cacao Seed: The Origin of Transformation

Cacao undergoes a fascinating process before becoming chocolate. It all begins with the seed, which germinates under specific conditions of humidity and temperature. Once the cacao tree blooms, its fruit contains precious cacao beans, which must be harvested, fermented, and dried before they can be transformed into chocolate.

At Chocolates Artesanos Isabel, this process is carried out with an artisanal approach. The cacao beans are carefully roasted to develop their aromas, then ground and refined until a silky, smooth texture is achieved. This bean-to-bar method ensures the chocolate retains its pure essence, free from unnecessary additives, allowing each bar and bonbon to reflect the true richness of cacao.

I also wanted to depict a part of this process in the artwork, starting with a cacao seed in the midst of germination—a symbol of growth, evolution, and the magic yet to come, destined to transform that future bean into a delicate treat.

The vibrant colors in the artwork might catch the eye—they convey both freshness and intensity. The freshness is paradoxical because that forge must be incredibly hot, but there’s no doubt about the intensity, as it’s what we experience in every bite.

While the main focus of this artistic proposal is dark chocolate, the artwork does not merely represent this idea but also, as mentioned, the explosion of colors surrounding it. I used pink, fuchsia, and magenta tones because one of the chocolates I enjoyed most had these shades. I also incorporated light greens to reference white chocolate, enveloping the central element of this artistic collaboration in a vibrant symphony of colors that embrace dark chocolate.

This explosion of hues not only represents the diversity of bonbons, bars, and Chocolates Artesanos Isabel’s surprisingly vast catalog but also the intensity these wonderful chocolates evoke. They are so delicious that, strangely, when I eat them, I feel as though I experience more colors than just black—perhaps due to the happiness they bring me. Truly, every color reflects a combination of flavors, textures, and emotions.

The Conquering Dark Chocolate

Focusing on the products, Chocolates Artesanos Isabel sent me five chocolate bars, two spreads, and three types of bonbons. It has been an incredible experience. I mentioned textures earlier, and that’s something worth highlighting—practically every chocolate features a distinct texture element, whether seeds, nuts, spices, fruit... there’s something for everyone. The same goes for flavors—another impressive detail is how accurately the product descriptions match their taste; they deliver exactly what they promise, and that’s a fantastic thing because they are all absolutely delicious.

The sustainability of its production and its Fair Trade origins, emphasizing ethics and corporate social responsibility, is a factor that only adds more and more quality to the product and enhances consumer satisfaction in knowing they are contributing to a good cause. The composition and description of the products are simply perfect—highly detailed, both in the chocolates themselves and on the website, where even more information is available. I love how transparent and meticulously explained everything is, reflecting once again the love that Isabel and her team put into crafting their chocolate.

Lastly, I want to highlight how easy it is to open the chocolates and their vacuum-sealed packaging—I wish all chocolates were packaged like this. Additionally, they are easy to store and break into pieces, though it feels almost like a shame to do so since the bars, for example, come with beautifully designed patterns.

Now, I’ll move on to sharing my personal experience with each product, as I always say—from a perspective that is not necessarily technical or professional, but rather natural and deeply subjective.

LAMINEROS BIO&FT Assorted Flavors: Small delights that explore the diversity of chocolate flavors and colors, playing with textures. My favorite was the pink one. They are very striking and elegant to share.

TORINOS BIO&FT Assorted Chocolate Bonbons – BEAN TO BAR, 40g: Incredibly elegant bonbons that offer an experience similar to the LAMINEROS BIO&FT. Both are a beautiful detail to accompany another gift for someone special.

BOMBONES Bean to Bar Coffee BIO&FT (Pack of 6, 50g): A version of the TORINOS BIO&FT focused on the fusion of chocolate and coffee, perfect for coffee lovers. These bonbons offer a smooth, pleasant, and sophisticated intensity. The little cups are so adorable.

BIO&FT Dark Chocolate Bar with Spices: An alternative chocolate with a spiced touch for those seeking something different yet delicious. Even if you’re unsure about spices in chocolate, you’ll end up enjoying it because the chocolate itself is outstanding.

BIO&FT Dark Chocolate Bar with Extra Virgin Olive Oil and Sea Salt: The first one I tried and, without a doubt, my favorite. The combination of chocolate and sea salt never fails—it’s perfect. Eating it is so fun, discovering those beautiful salt crystals that add a delightful texture. The olive oil is noticeable, complementing the dark chocolate beautifully. It's the best among all the products I’ve tasted.

BIO&FT Dark Chocolate BEAN TO BAR Perú (75% cacao): A tribute to Peruvian cacao, with a unique aromatic profile. I was truly surprised by this one—it has a more vegetal, raw taste that reminds you of the cacao bean itself. It makes you want more, to eat it over and over again. Somehow, it has an addictive quality.

BIO&FT Dark Chocolate Bar with Ginger and Citrus: The one I liked the least because I generally don’t enjoy citrus or ginger in chocolate. But even so, it was very good. The flavor is mild, well-balanced, and enjoyable. I appreciated that there weren’t noticeable pieces of citrus or ginger—it made the experience much smoother.

BIO&FT Dark Chocolate Bar 85% cacao: The purest form of cacao, extremely rich and intense. A more mature, full-bodied flavor—traditional yet refined, appealing to those who truly appreciate cacao in its most authentic form.

BIO&FT Dark Chocolate Spread with 45% Hazelnuts and Arabica Coffee, 200g: Continuing the coffee theme, but in a spreadable format. Another wonderfully pleasant and delicious experience. I’m not a coffee fan, yet I really enjoyed this—it’s mild and balanced, with great care taken to ensure the coffee does not overpower the chocolate. The only thing I would change (not necessarily a flaw) is the hard coffee shells mixed in—they add texture but disrupt the creaminess. They are quite hard and could be a bit risky for teeth.

BIO&FT Dark Chocolate Spread with 45% Extra Virgin Olive Oil and Sea Salt, 200g: The spread version of the BIO&FT Dark Chocolate Bar with Olive Oil and Sea Salt—simply spectacular. This disappeared almost instantly upon opening. A gourmet chocolate spread that I could happily have for breakfast forever.

Chocolates Artesanos Isabel and The Cocoa Forge

Chocolate, like art, is an expression of transformation. From the seed to the bar, from the blank canvas to the finished artwork, both processes require patience, dedication, and passion. If there is something evident at Chocolates Artesanos Isabel, it is all of this—plus a great deal of love, the special catalyst ingredient that makes these delicacies possible.

Beyond everything I have already commented on, I wanted to emphasize the artistic approach focused on dark chocolate and how it clearly takes center stage in the composition of the products. Each chocolate has a unique touch, yet none overshadow the prominence of dark chocolate—the very flavor one wants to savor and indulge in when thinking of enjoying it.

Chocolates Artesanos Isabel reminds us that true luxury is not found in quantity but in quality, in respect for the raw material, and in the story behind each product, all at an exceptional gourmet level while being eco-sustainable. This collaboration has undoubtedly been the sweetest so far and one of the most personally enjoyable for me (without diminishing the value of my other collaborations) due to my deep passion for chocolate—inevitably, my weakness, the one indulgence I cherish above all others.

Many thanks to Isabel, Beatriz, and everyone involved in this collaboration. Thank you for your support and wonderful communication in bringing it to life—it has been a fantastic experience, and I will always remember it fondly.