Simón Coll chocolatiers are one of the oldest in Spain, established in Sant Sadurní d’Anoia – the capital of the cava industry in the Penedès - back in the 1840s when founder Simón Mestres started importing cocoa beans from Ghana for their strong taste, and from Venezuela and Ecuador in South America for their rich aromas.
Simón Coll is still made in the same artisan way today. The cocoa beans are toasted on site to remove the thick outer husk of the shell to get to the tiny ‘nibs’ of cocoa that separate into a thick, dark cocoa liqour and cocoa butter – the key ingredients to fine chocolate.
The product has grown from basic chocolate bars to a portfolio of more than 300 different novelties including special chocolates for Christmas and Easter, sugar free brands and liqueurs all of which are available back where it all began, at their flagship store in Sant Sadurní d’Anoia.
Simón Coll is still made in the same artisan way today. The cocoa beans are toasted on site to remove the thick outer husk of the shell to get to the tiny ‘nibs’ of cocoa that separate into a thick, dark cocoa liqour and cocoa butter – the key ingredients to fine chocolate.
The product has grown from basic chocolate bars to a portfolio of more than 300 different novelties including special chocolates for Christmas and Easter, sugar free brands and liqueurs all of which are available back where it all began, at their flagship store in Sant Sadurní d’Anoia.
