SICAN Chocolaterie

About the chocolaterie

Sican is a chocolaterie in Geneva run by Juan Castillo. The company produces chocolate from its own cocoa beans from Batán Grande in Peru and processes the beans in its own manufactory in Geneva. The product range includes Tahitell chocolate with 70% cocoa content as well as chocolates with flavours such as rosemary, tamarind, orange, ginger and olive oil. The chocolates are made without lactose, without soy lecithin, without palm oil and without artificial flavourings. In addition to production, Sican operates its own boutique in Geneva where the products are sold directly. The company pursues a philosophy of fair pay for everyone involved along the entire supply chain and promotes the original biodiversity through the cocoa beans. The name Sican refers to the pre-Columbian culture of the Batán Grande region.

Site

Geneva

Processes

Production of chocolate from own cocoa cultivation (Batán Grande, Peru), Sales in the company's own boutique

Materials

Criollo cocoa

Certificates

No artificial flavourings, No palm oil, No soy lecithin, No lactose

Industries

Chocolaterie, Swiss chocolate manufacturing, Trade/retail

1. 01

   Cocoa beans from own cultivation in Batán Grande, Peru

2. 02

   Processing of the cocoa beans

3. 03

   Processing into couverture in Geneva

4. 04

   Handcrafting in the company's own boutique

Production process

Locations

Chocolaterie Geneva

CH

Production and manufactory

Materials

Criollo cocoa

Boutique Geneva

CH

Sales

Products

Inside the production

Quality and sustainability

Sican avoids lactose, soy lecithin, palm oil and artificial flavourings and uses exclusively its own Criollo cocoa.