Between ancestral know-how and modern techniques, discover how Coacoa Nova pushes the boundaries of artisan chocolate. Our unique approach combines respect for traditions with the boldness of innovation to create unprecedented chocolate experiences.
In our workshops, ancient methods coexist with cutting-edge technologies, giving birth to creations that surprise, move, and awaken the senses.
"Innovation is not the opposite of tradition, but its natural extension. It is by perfectly knowing the rules that one can elegantly break free from them."
- Innovation Director
Our Innovation Philosophy
We believe in responsible innovation that serves quality and respects the very essence of cocoa.
Traditional Roots
Respect for ancestral techniques and master chocolatiers' expertise as the foundation of all our innovations.
Continuous Experimentation
Culture of testing and iteration to explore new paths without compromising quality.
Sustainable Innovation
Development of solutions that improve our environmental and social impact.
Research and Development
Our R&D laboratory explores the frontiers of chocolate making in collaboration with scientific institutions.
Project AROMA-MAP
In Progress
Complete mapping of aromatic compounds from beans of different origins and their evolution during transformation.
Identification of 15 new aromatic markers specific to terroirs
Assisted Fermentation
Completed
Development of indigenous yeast strains to optimize bean fermentation.
40% improvement in aromatic complexity on tested beans
Innovative Flavors
Our aromatic creations push the boundaries of possibility while remaining faithful to cocoa authenticity.
Equinox
Blanco Cocoa 70%
- Elderflowers
- Yuzu lemon
- Sichuan pepper
- Matcha tea
Volcanic
Forastero Cocoa 85%
- Hickory wood smoke
- Roasted coffee
- Mexican spices
- Black salt
Oceanic
Trinitario Cocoa 65%
- Nori seaweed
- Lime
- Guérande salt
- Crystallized ginger
Technological Collaborations
We work with excellence partners to accelerate innovation in the chocolate field.
Food Research Institute
Food Science
Collaboration on physico-chemical properties of cocoa butter and its transformation behaviors.
- Development of predictive crystallization model
- Tempering profile optimization
- New sensory analysis protocols
Industrial Design School
Design & Ergonomics
Co-creation of tools and packaging that improve user experience and reduce environmental impact.
- Award-winning reusable mold design
- Zero waste packaging system
- Digital interface for interactive workshops
Our Innovation Laboratory
A space dedicated to experimentation and discovery, equipped with the most advanced technologies.
Gas Chromatograph
Fine analysis of aromatic compounds and imperfection detection
Identification of over 200 volatile compounds simultaneously
Precision Tempering Cell
Extreme control of temperature curves for innovative crystallizations
Accuracy of ±0.1°C across the entire working range
Robotic Dosing Station
Precise incorporation of ingredients for complex recipes
Milligram precision and perfect reproducibility
The Future of Chocolate Innovation
Our ongoing projects outline tomorrow's chocolate - more sustainable, more flavorful, more surprising.
2024-2025
AI-Personalized Chocolate
Development of an AI system capable of creating custom recipes based on individual sensory preferences.
Ultra-personalized chocolate experience and waste reduction
2025-2026
Chocolate Bio-printing
Exploration of 3D food printing to create chocolate structures impossible with traditional methods.
New textures and revolutionary consumption experiences
At Coacoa Nova, innovation is not an end in itself, but a means to reveal the full potential of cocoa. By marrying respect for traditions with technological boldness, we write new chapters in chocolate history every day. Our mission: to surprise you, move you, and above all, make you constantly rediscover this wonder that is cocoa, through creations where each bite tells both a rich past and a promising future.