Meet the maker
Vinte Vinte
About Vinte Vinte
Vinte Vinte is a Portuguese chocolate maker, producing exquisite bean to bar chocolates. Their master chocolate maker, Pedro Martins Araújo, is committed to sourcing the world’s best cocoa beans for his creations. Their annual “Grand Cru” bar is a testament to this commitment: produced from a single harvest cacao from one of the best plantations, Finca La Rioja, in one of the best cacaos producing region of the world, Vinte Vinte strive for (and, we think, achieve) absolute perfection.
How they became makers…
From a young age, Pedro realised that his aim in life was to create flavours and textures that stirred the senses. He left Portugal and embarked upon this aim by becoming a chef. Becoming a chef, brought many inspirations and influences, which he later brought back to Portugal. Upon his return, he developed a deep passion for all things cacao. With a desire to further understand this new-found passion, he set out to learn the complexities and intricacies of the fruit that would, in his own words, “change [his] life”. He began extensive research and travelled to the countries across the cacao belt on a mission to find the perfect cocoa farm.
In 2017, he started the construction of a museum dedicated to the origins of cacao and the history of chocolate. Flourishing out of this space to share knowledge, Pedro built a fully operational factory and created Vinte Vinte. We had the pleasure of speaking to Pedro to ask him about his amazing brand.
Vinte Vinte’s Sourcing
As much as Pedro would love to visit every country and every farm in the World, it is not possible at this moment in time. Therefore, Vinte Vinte’s sourcing is a blend of strategies, direct sourcing, cocoa traders partners, as well as direct approach by producers.
An Interview with Vinte Vinte
What is the story behind your company name?
The name Vinte Vinte, plays on the latitude position of 20ºN and 20ºS of the Equator, which defines the most ideal environmental conditions for the cacao tree to develop and bear fruit, but more importantly, produce fruit of the best quality. 20/20 is also the evaluation of excellence and perfection. The cacao we eat hails from a specific region of the globe, and can be plotted within areas on two “belts” that encircle the globe longitudinally. The cacao belt lies within the Tropic of Cancer to Tropic of Capricorn, 20 degrees north to 20 degrees south of the Equator.
Who designed your packaging – and what are you most proud of about your packaging?
Our packing was designed in collaboration with a Portuguese branding company, named This Is Pacifica. The packaging reflects the different characteristics of each chocolate bar. The Classic Collection is the entry range, standing out with vibrant colour hues. The Intensity Collection explores the growing magnitudes of cocoa percentages with a visual parallel effect (see above) which invites the consumer to explore the aromas and flavourful nuances of this range.
Personally, I think the Grand Cru chocolate has the most beautiful wrapping. It is the apex of the Vinte Vinte experience: wrapped in a discrete yet distinctly textured packaging, it is completely unique.
How did you source your beans?
As much as I would love to visit every country and every farm in the World, and nothing would give me greater pleasure, it is not possible. Therefore, our sourcing is a blend of strategies, direct sourcing, cocoa traders partners, as well as direct approach by producers.
What inspired your choice of wrapper/mould design?
From the start we had the idea of creating an accessible chocolate brand, so it had to be fun! As fun as my favourite yellow sneakers which is the inspiration behind our colour – Yellow.
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