Maykhel: la tradición del chocolate madrileño desde 1875

In Alcorcón, the history of cocoa dates back to 1875, when the Maykhel family began their journey in the world of chocolate. Alberto, who left behind his career in pharmacy, decided to continue the family tradition and today produces chocolate bars that are the pride of the Madrid community.

The process of creating their chocolate starts with the careful reception of the cocoa bean. «First, we eliminate beans that have poor fermentation or have not grown properly,» explains Alberto.

«We use selected cocoa beans from Ecuador, Venezuela, and the Panama isthmus area, specifically from Sabanitas, where the cocoa is exceptional.» This care in selection ensures that only the best seeds become pure chocolate.

Once the beans are selected, they are introduced into a mill where the cocoa begins its transformation. «At this point, we have 100% chocolate, without added sugar. What we get is cocoa paste,» Alberto points out.

From here, the chocolate is refined according to the desired percentage; for example, to obtain a 92% tablet, only 4 kilos of sugar are added to 46 kilos of pure chocolate, resulting in a tablet with one gram of sugar per ounce.

What sets Maykhel apart is their commitment to the purity of chocolate. «We are among the few worldwide manufacturers who do not add butter,» says Alberto. This reflects their philosophy of creating natural and authentic bars.

The next step in the process is tempering, a crucial technique to achieve the characteristic shine and crunch of chocolate. «This process is complicated; if we don’t do it well, the bar can spoil or turn white,» he warns. In their workshop, they can store over 100 kilos of finished chocolate to be used in different tempering machines.

In addition to pure chocolate, Maykhel also offers innovative bars such as those made with 76% Madrid violet. «These bars are entirely handmade and include a violet candy along with crushed sprinkles,» Alberto describes this peculiar and appreciated flavor by their customers. They also offer varieties like strawberry, raspberry, and coffee.

Finally, after a controlled cooling process for half an hour, the bars are packaged and ready to be enjoyed by chocolate lovers.

With over a century of experience and an unwavering passion for cocoa, Maykhel remains a reference in the world of chocolate in Madrid, combining tradition and innovation in every bar they produce.