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Each
Pancracio product has its own identity. They are presented in a white box with a clean design; a cotton ribbon and the product name. The white background edged with black is sophisticated and minimalist, reminiscent of old cafes and patisseries. The packages were designed by Pedro Álvarez
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is an artisan chocolate brand. The firm originated in Cadiz, Spain, and was founded in 2003 by Pedro
Alvarez, economic and graphic designer. In 2017 it was bought by a luxury sector Valencian firm. The chocolates and sweets are made in Spain and are sold in renowned department stores and
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in London. Determined to create his own brand, he found an artisan chocolatier to create the chocolates that he had designed, and, in 2003, he created the first batch of nougats and chocolates, carefully presented and packaged, and launched in Cádiz under the name
Pancracio.
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The company’s chocolate and sweet products are unique, varied and unusual. They include, crunchy chocolates, truffles with armagnac, dark chocolate with hazelnuts, chocolate covered almonds, nougats, panettones, bars, sardines and chocolate corn, spreadable creams, fondue chocolate, and
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The brand developed from
Alvarez’s love for chocolate and is characterized by careful presentation. This draws on the professional experience of its founder who is a graphic designer. He trained in the 1990s in New York at, among others, the
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in London and select stores in Spain. Eventually, a boutique was opened in Cádiz. The chocolates were also sold through a dedicated website, which enabled access to an international market alongside the very selective distribution.
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130:"cupcakes". The company also produces teas, jams and a chocolate vodka. The recipes can be found in the book "Modern Chocolate" (2008) and in "Postmodern Chocolate" (2016).
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of New York
University, Alvarez returned to Europe where he continued his training as a chocolatier at Sole Graells in Barcelona, Chocovic with Ramón Morató in Vic and
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358:"Una empresa de chocolate española destaca en Nueva York | Radiocable.com - Radio por Internet - La Cafetera"
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Bronze in the White
Spirits category in the International Spirits Challenge (2008)
160:"Best in Class 2008" in the International Wine & Spirit Competition.
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254:"Un inversor apuesta por Pancracio para liderar su expansión internacional"
282:"Los chocolates crujientes que triunfan en los escaparates más exclusivos"
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2008), by Pedro Álvarez and the
Pancracio team. Edit El País Aguilar.
434:"Fondo de armario » Blog Archive » Chocolatéame, por favor"
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333:"El comercio gaditano pierde a la única tienda física de Pancracio"
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404:"Pancracio, el chocolate gaditano que triunfa en el extranjero"
228:(2016), by Pedro Álvarez and the Pancracio team, Ed. Grijalbo.
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Marca España, the most exquisite chocolate is
Spanish
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90:. This period saw a boom in coffees outlets, like
97:After studying Catering and Pastry Making at the
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173:2011 Grand Prix Gourmet Award by Marie Claire.
383:The Gourmet Journal: Periódico de Gastronomía
307:"Encontramos la mejor bombonería del mundo"
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379:"Propuesta para los amantes del chocolate"
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456:"'Marie Claire' crea los Prix Gourmet"
186:, Design Magazine, 2006, nº 344.
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202:Gourmand World Cookbook Award 2008
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77:gourmet shops around the world.
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385:(in Spanish). 2016-11-21
313:(in Spanish). 2015-02-16
288:(in Spanish). 2015-12-09
16:Spanish chocolates brand
150:Awards and Recognitions
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408:www.elconfidencial.com
197:Chocolate Moderno Book
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