The best “bean to bar” chocolate is roasted with

If you’ve ever visited the Baztán Valley, you’ll know it’s a place where nature, tradition and magic coexist in perfect harmony.
In this privileged, protected enclave —watched over, according to legend, by the Basajaun, lord of the forests— we find Arkupe Chocolatería, a space where passion for cacao and artisanal excellence come together to create some of the finest chocolate in Spain.

With over 30 years of history, Arkupe Gozotegia (in Elizondo) and Arkupe Txokolateak (in Irurita) are authentic sanctuaries for chocolate lovers.
Here, cacao is not simply an ingredient, but a living material —carefully transformed with expertise, care and craftsmanship.

Arkupe carries out the entire “from bean to bar” process, meaning from the raw cacao bean to the finished chocolate bar.
In fact, it is currently the only pastry shop in Spain that produces all its chocolate directly from cacao beans in its own workshops, ensuring full control over quality, flavor and texture in every creation.

Their chocolate workshop, completely renovated in 2008, combines artisanal tradition with modern machinery.
Every day, they produce chocolate, cakes and sweets using carefully selected cacao beans sourced from Venezuela, Ecuador, Cuba, Jamaica, Peru, Uganda, Madagascar and many other origins.

It all begins with a manual selection of the cacao beans.
Next comes one of the most crucial stages: roasting, carried out using a ROURE drum roaster.

The ROURE rotary drum roaster delivers an even, controlled roast. Key parameters —temperature, time and drum speed— can be adjusted to create a custom roasting profile.
Thanks to its rapid cooling system, the roasting process stops at the exact point required, preserving the full aromatic potential of the cacao while preventing over-roasting.

From this roast comes the foundation of Arkupe chocolate, which then continues through the processes of shell removal, grinding, refining and conching, before being transformed into bars, truffles, pralines or specialty cacao pastes —each with its own distinct identity.

The term refers to an artisanal chocolate-making philosophy that covers the entire cacao journey —from cultivation to the finished chocolate bar.
Makers who follow this approach are committed to quality, traceability and sustainability, often purchasing cacao directly from farmers and overseeing every stage of production.

This level of control allows them to work with different cacao varieties and experiment to produce chocolate with flavors that are unique, complex and authentic.

Choosing a bean to bar chocolate means supporting the ethical, local and conscious work of makers who treat cacao as an art form.

ROURE roasters, manufactured in Barcelona since 1948, are synonymous with durability and excellence.
Their construction, 100% stainless steel, robust mechanical design and easy maintenance, makes them an essential tool for demanding chocolate makers and professional roasters.

Some ROURE machines have been operating for more than 50 years, proving that true quality is built to endure across generations.

The brand offers a wide range of models based on production capacity, always providing the option to integrate roasting profile control software, a tool that allows users to save, replicate and adjust roast curves with full precision.

The success of Arkupe Chocolatería comes from a perfect blend:
the finest raw ingredients, unstoppable passion for the craft, and a ROURE roaster ensuring the accuracy and consistency required to transform each bean into edible art.

Because behind every award-winning chocolate bar there is a process, a story and a machine that helps make excellence possible.
And in this case, that machine carries the unmistakable seal of ROURE Roasters.