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Visit Hacienda Jeanmarie

“We are available for farm tours by appointment only.”

ABOUT JEANMARIE CHOCOLAT
OUR STORE
LINKS

Hacienda Jeanmarie Chocolat

Carretera 416 Km 8.1 Bo, Aguada, Puerto Rico 00602
(939) 319-2049

© 2024 Hacienda Jeanmarie Chocolat. All rights reserved.

ABOUT JEANMARIE CHOCOLAT

Introduction (Video)

Our History

The Critics & Award Winning Chocolatiers

Reviews

FAQs

OUR STORE
LINKS

Hacienda Jeanmarie Chocolat

Carretera 416 Km 8.1 Bo, Aguada, Puerto Rico 00602

© 2024 Hacienda Jeanmarie Chocolat. All rights reserved.

Jeanmarie Chocolat Contact Us

For specialty orders, tours of Hacienda Jeanmarie, media enquiries and more, please contact us using the form below.

Our Chocolate is More than just candy! 100% High Quality Naturally Grown Cacao

I’ve always loved chocolate, I mean… who doesn’t? But I had no idea that on our parent’s farm, there were dozens of Cacao trees growing wild throughout the jungle area. Growing up in Puerto Rico I had seen Cacao plants before but nothing like these. The pods were huge and they had the most beautiful red and yellow colors. These trees were producing some of the most magnificent Cacao Pods I had ever seen.

These Cacao trees were growing wild in and amongst a variety of fruit trees. Papaya, Coconuts, Breadfruit, Mangos, Pineapples, Star Fruit, and others.  For me, this was a unique and special find. However, it wasn’t until I picked, fermented, and roasted the cacao beans from one of the wild trees that I discovered we REALLY had something special! Never had I ever tasted chocolate like this. The taste and aroma were specific and unique and certainly, one of a kind. It was at that point we knew that we had to share this with the world. – Juan Echevaría García

THE JEANMARIE CHOCOLAT TIMELINE

2009
THE BEGINNING
In 2009 Hacienda Jeanmarie made the bold move of switching from growing traditional green vegetables for local restaurants to nurturing and developing the best cacao trees in Puerto Rico. In his research into cacao in Puerto Rico, Juan encountered the Tropical Agroforestry Research Station (TARS) on the University of Mayaguez campus. They had been selecting cacao varieties that are adapted to the local climate in a long ongoing initiative that started in the 1970s; emphasizing strains that are resistant to diseases, and high yielding. What’s more, TARS was dealing with budget cuts when Juan discovered them and were unable to pay for employees to care for the TARS cacao plantation. Juan began cleaning the plantation and caring for the trees. Under the tutelage of a world expert on cacao, Dr Brian Irish, he began grafting, and propagating trees and learning everything he could about growing techniques. Eventually Juan continued the selection process that started at TARS on his own farm. In order to take the process further, he began including important characteristics to gain a fine and aroma cacao bean such as taste and bean size. This is where he began to develop the Jeanmarie cacao line.
2009
2015
THE NEXT STEP FORWARD

As more and more farmers joined Juan in his mission and began to put their hard work and trust in his plan, the idea of establishing a production facility for the Jeanmarie chocolate products was born. It was then Juan met a Canadian chocolatier, Francis Murchison and together they began to work on the next steps for Jeanmaire Chocolat.

2015
2017
STARTING OVER
In 2017 hurricane Maria devastated Puerto Rico. At this point we had a 60 acre farm newly planted near our original farm Hacienda Jeanmarie. The newly planted land was torn apart by wind and multiple landslides. Although the losses were great, we worked hard alongside many other farmers and pushed forward slowly but surely to regain lost ground. We continued planting, adapting our cultivation techniques to increase resiliency in the face of another hurricane, and continued planning a factory launch once again.
2017
2024
2024 AND BEYOND

In 2021 Juan and Francis toured a potential production facility in the town of Añasco, Puerto Rico. The space was filled with washing machines and had previously been used to provide a place for local residents to wash their clothes during the extended power outages that followed Hurricane Maria. The warehouse was perfect for what they had planned and a contract was signed and they began the necessary renovations.  The warehouse renovations have been completed and the production facility is up and running as planned. In 2024, Jeanmarie Chocolat plans on moving forward with a line of chocolate products made available throughout Puerto Rico and the continental United States.

2024

Jeanmarie Chocolat The Critics & Our Award Winning Chocolatiers

Edward Seguine, a chocolate expert with 40 years of experience in cocoa research and development and founder of Seguine Cacao Cocoa & Chocolate Advisors, visited the Jeanmarie Chocolate farm in Feb 2015. At that time he offered advice on how to increase the competitiveness and commercial opportunities of chocolate grown in Puerto Rico. During that visit he stated, “Puerto Rico’s opportunity is to segment and offer a distinguishable product.” and Jeanmarie Chocolat has done just that. Since that visit 9 years ago, Jeanmarie Chocolat has developed one of the most delicious and distinguishable chocolate flavor profiles in the world.

Monica Meschini is a curious gourmet with a passion for chocolate. She is a member of the ‘Association Cordon Bleu,’ a trained sommelier, and a founder of the International Chocolate Awards. With over 30 years of experience as a chocolate and tea taster, she organizes international events to support chocolate makers and producers worldwide. This is what she had to say about Jeanmarie Chocolat: Violet, Incense, Grappa, Milk/Toffee, Juniper, Quinine, Wood… ” It’s very good, I like it a lot, it’s a violet grappa and then a dulce de leche”

Denise Castronovo has won two awards at the International Academy of Chocolate Awards in London using JEANMARIE CHOCOLAT as her primary ingredient. Silver Winner of the Academy of Chocolate Awards 2020 Dark Bean to Bar under 80% Category. Bronze Winner of the Americas semifinals to the International Chocolate Awards 2022. This is a competition with more than 1600 samples from 49 countries. 

“This is what she had to say about the flavor profile ofJeanmarie Chocolat: Citrus, walnut, vanilla, and sometimes dates.

THE WINNER OF THE 9TH ANNUAL GREAT HOT COCOA WAR (2023), NORFOLK VA, USA

“We won with our recipe for Tres Leche Hot Cocoa with 100% Cocoa Bean from Jeanmarie Chocolat farm in Aguada, Puerto Rico.  Thank you Don Juan. We are not serving fake Cocoa like some other competitors. This is the real deal roasted here in Norfolk Virginia by us.”

Miguel is originally from Ponce, Puerto Rico.

Excellent

Based on 55 reviews
Darien Stuart
Darien Stuart
2023-10-01
We found out about this place through our Airbnb call, West Indies Carrizal, in Aguada Puerto Rico. We took the drive to visit, but when we arrived, it was closed, but we decided to call the number listed on Google search and the owner Juan answer. He explained to us that he was no longer doing tours, but if someone calls or takes the drive down, he will be grateful to give the tour. Juan was very welcoming, and the place is so amazing and well maintained. You can see the love and dedication that Juan and his family put into their farm. We had a great experience and amazing service from him, and he explained the whole process about cacao and gave us a taste, and showed us everything about it. He didn't even charge us. We still tipped him because we saw the passion he has for his place. We end up buying a lot of the product they sell online. They even have cacao wine. Very passionate and humble. I would definitely recommend visiting if ever in the area. Please call him first before you take the drive, just in case, but you won't regret it.
Albert Maneri
Albert Maneri
2023-09-18
What Mr. Echevarria and family have accomplished thus far is the definition of making a dream come true. His dedication to create a future of sustainability in PR is awe inspiring! Hats off to all who share this goal on the island. Truly amazing chocolate!
Ceferino Morales Caro
Ceferino Morales Caro
2023-07-16
Es un lugar excelente.
jason dessereau
jason dessereau
2023-07-12
Absolutely amazing spot. The guide showed us everything there is to know about making chocolate and even gave us our own cacao plant. He was friendly and we even got to buy his product directly from him it was fresh and you can really taste the difference, wish him and his company the best and glad he took time to speak with us and show is around
Jose R Rivera
Jose R Rivera
2023-02-10
Excelente lugar para ver la siembra del Cacao.
Haydee Gonzalez
Haydee Gonzalez
2022-10-16
Buenos

According to the US Department of Agriculture…  “Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest.”  Use of the term “Organic” requires certification and that process is LENGTHY and EXPENSIVE.

The Steps to Organic Certification

1. Submit application—your Organic System Plan (OSP)
2. CCOF reviews application and OSP
3. Inspection
4. CCOF reviews inspection report
5. Certification decision
6. Annual renewal contract and inspection

So, no. At this moment we can not legally “say” that our cacao is organic, but what we can say is that it is naturally grown, in the mountains of Puerto Rico and, for more than 10 years, we never have and never will use ANY synthetic fertilizers or pesticides.

Absolutely! We can package and send you pods anywhere in the world as long as you are willing to pay the shipping costs. In the United States, the cost for a flat rate box that holds approx 10 to 16 pods depending on size is $75.

That’s an easy one. The 100% cocoa powder is just that. 100% cocoa powder. Nothing more. The 55% cocoa powder contains 45% pure cane sugar. You’ll buy the 55% if you want to make pastries or other desserts and you don’t want to have to add sugar. The 55/45 split is the recommended blend for baking.

Our cacao varieties are carefully selected for their flavor and many of the blended varieties we have chosen have a lighter brown or reddish color in contrast to the most common strains of cacao that contain higher levels of bitterness and a darker brown color.

Along with the distinctive flavor profile of a specialized fine and flavor cacao we have worked hard over the years to develop the best possible fermentation process in order to bring forth the full potential of flavor reduce both bitterness and acidity.

Alkalizing cacao products is a chemical procedure to reduce acidity and bitterness that we don’t have to use because our strains of cacao and fermentation process make it unnecessary. Furthermore, the alkalizing process also reduces many key nutritional qualities of cacao as a superfood.

FAQs

Frequently Asked Questions

Have a question? Check out our FAQs below. If you still have a question, please visit our contact page and send us a message.

According to the US Department of Agriculture…  “Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest.”  Use of the term “Organic” requires certification and that process is LENGTHY and EXPENSIVE.

The Steps to Organic Certification

1. Submit application—your Organic System Plan (OSP)
2. CCOF reviews application and OSP
3. Inspection
4. CCOF reviews inspection report
5. Certification decision
6. Annual renewal contract and inspection

So, no. At this moment we can not legally “say” that our cacao is organic, but what we can say is that it is naturally grown, in the mountains of Puerto Rico and, for more than 10 years, we never have and never will use ANY synthetic fertilizers or pesticides.

Absolutely! We can package and send you pods anywhere in the world as long as you are willing to pay the shipping costs. In the United States, the cost for a flat rate box that holds approx 10 to 16 pods depending on size is $75.

That’s an easy one. The 100% cocoa powder is just that. 100% cocoa powder. Nothing more. The 55% cocoa powder contains 45% pure cane sugar. You’ll buy the 55% if you want to make pastries or other desserts and you don’t want to have to add sugar. The 55/45 split is the recommended blend for baking.

Our cacao varieties are carefully selected for their flavor and many of the blended varieties we have chosen have a lighter brown or reddish color in contrast to the most common strains of cacao that contain higher levels of bitterness and a darker brown color.

Along with the distinctive flavor profile of a specialized fine and flavor cacao we have worked hard over the years to develop the best possible fermentation process in order to bring forth the full potential of flavor reduce both bitterness and acidity.

Alkalizing cacao products is a chemical procedure to reduce acidity and bitterness that we don’t have to use because our strains of cacao and fermentation process make it unnecessary. Furthermore, the alkalizing process also reduces many key nutritional qualities of cacao as a superfood.