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"If we are not happy, we can never create the kind of chocolate that brings pleasure to others."
As Portugal’s first bean-to-bar chocolate maker, Feitoria do Cacao has spent more than a decade building a reputation for exceptional craftsmanship, thoughtful sourcing and chocolates deeply connected to Portuguese culture.
At the 2026 European, Middle Eastern and African Bean-to-Bar Competition, they earned two Gold medals for their Tanzania 60% + Sheep Milk chocolate and their much-loved Milk Chocolate 57% Pastel de Nata.
Still operated by founders Susana and Tomoko as a dedicated two-person team, Feitoria do Cacao continues to prove that great chocolate can combine technical excellence, authentic storytelling and a genuine respect for both cacao producers and local traditions.
International Chocolate Awards: Can you tell us the story behind your winning products? Why did you choose these particular bars to enter to the 2026 European, Middle Eastern and African Bean-to-Bar Competition?
[Gold: Feitoria do Cacao (Portugal) – Tanzânia 60% + Leite de Ovelha (89.7)]
[Gold: Feitoria do Cacao (Portugal) – Chocolate de Leite 57% Pastel de Nata (89.4)]
Feitoria do Cacao:
Milk Chocolate 57% Pastel de Nata
The recipe for this chocolate was originally developed by us for a client in Macau, a place that maintains strong historical and cultural ties with Portugal. Pastel de Nata is one of the most popular traditional pastries in Portugal and also in Macau. Over time, the success of this chocolate has crossed all borders, becoming the best-selling product in our collection.
From a commercial perspective, it no longer needed an award, but it certainly deserved one. This chocolate requires an enormous amount of work, as we make the puff pastry by hand. Every time we received a large order for it, we never knew whether to smile or cry. We have often regretted launching this chocolate (laughs). However, the joy it brings to our customers, and now this Gold award, more than makes up for all the effort involved.
Tanzania 60% + Sheep Milk
This is the most awarded chocolate in our collection. Partly because it is one of our classics and we have entered it into competitions several times, but interestingly, its reputation continues to grow year after year.
Back in 2016, when we tested cocoa from Tanzania Kokoa Kamili in a 76% dark chocolate batch, we noticed a pronounced acidity combined with warm aromas reminiscent of hay and dried herbs. That inspired us to pair it with sheep’s milk, which is naturally sweeter and more intense, balancing the cocoa’s acidity while harmonising the rustic notes of both ingredients.
The result exceeded our expectations. The cocoa’s acidity enhances the caramelisation of the milk, creating subtle caramel notes that add even more complexity to the flavour profile.
Awards: How do you see the craft chocolate scene evolving in your country and worldwide?
Feitoria do Cacao:
Feitoria do Cacao was founded in 2015 as Portugal’s first bean-to-bar chocolate maker. At that time, everything was difficult. Beyond sourcing cocoa and specialised machinery, solving every challenge that arose and selling chocolate at its true value in a market where nobody knew what bean-to-bar meant was a constant struggle.
Over the past eleven years, things have gradually changed. In Portugal, we now have fellow makers with whom we can share ideas and passion, and we have even established an association, as has happened in several other countries. Across the wider sector, there are increasingly more professionals supplying exceptional cocoa from diverse origins, developing more advanced machinery, and promoting, educating, and commercialising bean-to-bar chocolate, helping to expand this wonderful and inspiring community.
There is strength in unity. Consumers are also becoming increasingly aware of bean-to-bar chocolate, although it is still not as widely known as it deserves to be.
Awards: How do you see the current state of the chocolate industry impact your business?
Feitoria do Cacao:
Like everyone else, we have had to increase our chocolate prices in recent years. However, to minimise these increases, we continuously look for ways to improve efficiency and optimise our work processes, without ever compromising quality.
For a small-scale artisanal product, labour is always the greatest cost. We cannot control the price of cocoa, but we can review labour costs by reorganising tasks and introducing equipment that supports our work.
For us, the biggest challenge has been the lack of availability or inconsistency in the supply of certain cocoa origins. As a result, some chocolates have unfortunately had to be discontinued.
Awards: What is your philosophy when it comes to making chocolate?
Feitoria do Cacao: Our philosophy is built on two pillars:
Awards: What inspires you when creating new products?
Feitoria do Cacao:
When it comes to plain chocolate, it is the cocoa itself that guides us. Through extensive testing, we define the roasting profile and recipe in a way that highlights the cocoa’s quality to its fullest potential.
For chocolates with inclusions or added flavours, we try whenever possible to use ingredients from local producers. Beyond that, any food or drink we enjoy can become a source of inspiration. The real challenge is finding a way to transform that experience into a chocolate bar. It is not easy, but when we succeed, it is immensely rewarding.
Awards: How does it feel to have your work recognised by the International Chocolate Awards?
Feitoria do Cacao:
The results always surprise us—they are never quite what we expect. Having participated in competitions for more than ten years, we know that some years are better than others.
For us, competitions are just one way of measuring the consistency of our work. Nevertheless, when we achieve strong results like those of this year, we are genuinely delighted, and it gives us great motivation to keep improving.
From a commercial perspective, international awards have a very significant impact both in domestic and international markets.
Awards: What’s next for Feitoria do Cacao?
Feitoria do Cacao:
The most important thing for us is to continue making chocolate with joy and passion. If we are not happy, we can never create the kind of chocolate that brings pleasure to others.
Getting to where we are today required a tremendous amount of hard work—sometimes excessively so. Going forward, we want to maintain a healthier balance between work and life. We believe that this balance will allow us to make even better chocolate.
We certainly do not lack ideas for new bars. What we lack is the time needed to develop and bring them to life.
Awards: What’s one surprising thing people might not know about your chocolate or your process?
Feitoria do Cacao:
One surprising fact is that we are still only a two-person team: Susana and Tomoko.
Despite our growth, increased production capacity, and exports to nearly twenty countries, we have deliberately chosen to remain the original team. This allows us to maintain strict quality control and preserve the philosophy, values, and direction of the brand.
Awards: Is there a chocolate maker, mentor, or tradition that especially inspires you?
Feitoria do Cacao:
Traditional Portuguese confectionery and wine culture are major sources of inspiration for us, each in different ways. They are both deeply rooted traditions in Portugal.
Traditional sweets inspire the development of some of our recipes. Winemaking and sensory wine analysis employ highly refined techniques and methodologies. We learn from many of these principles, and the passion demonstrated by outstanding producers inspires us as fellow artisans.
Within the chocolate world, the creations of chocolatier Es Koyama open another dimension entirely, through their remarkable creativity and unmistakable sensitivity.
Awards: Finally, if you could create your dream chocolate bar (with no limits!), what would it be?
Feitoria do Cacao:
Our dream chocolate is one that brings together exceptional sensory quality, origin, and culture. It is crafted from extraordinary cocoa, tells an authentic story, and reflects a part of Portugal’s identity. We are not simply aiming to create a memorable flavor; we strive to create an experience that connects people, places, and traditions through chocolate.
All photos: Feitoria do Cacao
