biologico

Casa do Bosque is a Portuguese Artisanal brand, created in 2014 and based in the center of the country.
We are a project that was born, from a personal and professional turn of its creators. With this reflex-project, we manifest our way of being and apply all the background that we have.

We are a brand exclusively Vegan, for ethical, and ecological reasons. Our products are Organic certified, so that they reach the consumer in their explendor, and so that upstream of us, the environment is more spared and healthier.

We produce a unique chocolate, where we combine cocoa with carob, a raw material with excellent nutritional properties. This typical pod of the Mediterranean region was sometimes sold on the streets as a sweet, or a snack between one meal and another.

Our chocolates are Organic certified. The raw materials produced in this mode are produced in harmony with the cycles of nature, free from chemical contaminants, guaranteeing the quality, flavors and aromas that transport us to our childhood in the fields.

Our production is integrally made with vegetable raw material. The vegetable range is a wide range of products with all the nutrients essential for our health. Through this exclusive choice, we assume an ethical, salutary consumption and with our focus set on a greener future.

Our manufacturing processes are Raw, maintaining through them, the optimal nutritional properties of our ingredients. This process, characterized by low temperature cooking, conserves the nutritional value of the plants.

Our production is totally free from handling raw materials with gluten. There is no risk of contamination so our range is completely Gluten Free.

We are an Artisanal production unit, which uses manual processes such as tempera over the stone. Our production does not dispense with the care and commitment of the manual process.

Our production excludes any kind of artificial ingredient. Our production is made with absolutely no Dyes or Preservatives, assuming the natural colors, the aromas, the flavors, and the durability of the ingredients.

We resort to ancient processes such as germination and dehydration. We use them to process the fruits and nuts that we add to chocolate, assuming to some extent a methodology with an Ancestral character.

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