Made in Málaga and among the world's great master chocolatiers: the 'bean to bar' chocolate that wins international awards

Every September 13th, the World Chocolate Day is celebrated globally, a date chosen in honor of the British writer Roald Dahl, author of Charlie and the Chocolate Factory, and which also coincides with the birth of Milton S. Hershey, founder of the iconic Hershey chocolate company. It is a special day to pay tribute to one of the most appreciated products in global gastronomy and, in this context, Málaga is placed on the map thanks to one of the country's most recognized producers: Maychoco.

Since 2019, Benajarafe, in the heart of the Costa del Sol, hosts the small artisan workshop of Maychoco, created by Malagueña Mayte Sánchez. Known as a true “small cocoa roaster,” this workshop specializes in the production of fine aroma chocolate under the bean to bar philosophy, which means “from the bean to the bar.” This method implies that the entire process, from the selection of the cocoa bean to the creation of the final product, is carried out in a controlled and artisanal manner in a single space.

Bean to bar philosophy: from the bean to the bar

Some of Maychoco's chocolates.

The term bean to bar is not just a label, but a way of understanding chocolate production. At Maychoco, Mayte Sánchez personally handles the roasting of the beans —mainly from Peru—, tempering, and the crafting of each bar. The result is a chocolate with an intense aroma, fine texture, and recognized quality, which has won over palates both in Spain and abroad. This meticulousness and care at each stage make Maychoco a benchmark in artisanal production.

International awards and recognitions

Maychoco's award-winning chocolates.

The efforts of Mayte Sánchez have been rewarded with accolades at the International Chocolate Awards, the most important competition in the sector globally. Among her award-winning creations are Mango dipped in 55% cacao Piura milk chocolate with chili —gold in 2023 in the Milk chocolate enrobed whole fruit category— and white chocolate with 39% natural cocoa butter, lavender, and lemon, which won silver in its category. These acknowledgments place Maychoco among the big names in international chocolaterie.

A variety of flavors with nods to Málaga

The range of Maychoco is broad and diverse. Among its most outstanding products are white chocolate with mango and sea salt, milk chocolate with fried almonds with salt, and Dominican Republic cocoa with extra virgin olive oil from Finca De la Torre and orange. With prices starting at 6 euros per 50-gram bar, these chocolates also incorporate flavors closely linked to Málaga, such as loquats, jasmine powder, or combinations of strawberry and Malagueña orange, reinforcing the local identity of each creation.

Among the best chocolates in Spain

The gastronomic portal Taste Atlas has recognized Maychoco as the fourth best chocolate in Spain in a list of 82 producers. In this ranking, the Malagueña firm is only surpassed by Casa Cacao —a project linked to El Celler de Can Roca—, Pangea Chocolate and Joan Baixas. The presence of Maychoco in this selection underscores its national projection and the impact of its artisanal work.

Chocolates from Maychoco. / @chocolatesmaychoco

Passion and dedication behind each bar

The story of Mayte Sánchez is also one of personal reinvention. After a change in her career in the restaurant sector, at the age of 40, she decided to dedicate herself to chocolate. With a modest team and a lot of effort, she has consolidated a project that today represents Malagueña excellence in the artisanal production of bean to bar chocolate. Her dedication and perseverance have allowed Maychoco to achieve a prominent place in the international scene, proving that in Málaga, world-class chocolates are also made.