Gillian Keller
THERE are few things as pleasurable as making your own chocolate.
But that is what chef Tino Wolter gets to do every day at his magical cocoa shop Cachao Chocolates in the heart of Santa Catalina.
Having worked in Michelin starred restaurants in Germany, he loves mixing up local ingredients with the amazing quality beans he gets from an ecological farm in Bali, Indonesia.
This includes Mallorcan salt, as well as oranges and apricots from around the island.
“I love to invent things and here I have the freedom to create whatever I like,” Tino tells the Olive Press.
He knows exactly where every ingredient has come from, carefully choosing every product, such as coconut blossom nectar and vanilla.
The beans are naturally grown around mango, pepper, vanilla and coconut trees, unlike plantations that provide 90 percent of the world’s cocoa.
“I like to work with local people, someone might bring in something fresh from their farm, and I’ll turn it into something special,” Tino explains of his creative process.
The chocolate comes as raw, vegan, organic, gluten-free, dairy and sugar-free.
The shop, which is part of Santa Catalina’s B Connected group, can be found in Carrer Soler.
