It is called Theobroma Cacao and it needs
an average temperature
The seeds of this plant are fermented and dried
to produce cocoa beans.
Cacaolat cocoa comes
in the Ivory Coast
and West Africa.
There are three types of cocoa: Criollo,
Trinitario and Forasteiro.
made with Forasteiro, which has the best
characteristics and which is faithful to the original used in 1933.
The fruit of Theobroma Cacao
is a berry known
as a pod
which becomes red or yellow when ripe.
The clean, dry beans are shelled,
toasted and ground
into a paste
lfrom which the cocoa powder is
A mixture of different types
gives Cacaolat its unique flavour.
The formula that has been
kept secret since 1933,
to ensure you can enjoy
the genuine pleasure of Cacaolat you have always loved.
In a bar
Cacaolat is made with high quality ingredients and the finest cocoa beans.
With a secret formula, it has kept its unique flavour since 1933.
The finest cocoa
To enjoy Cacaolat at its best, shake the bottle well.
Serve hot in winter and well chilled in summer.
Ideal for people who take care
and enjoy the unique
taste of Cacaolat.
Now, lactose free.
In a bar
New Cacaolat Mocca.
Contains all the cocoa you love with a touch of coffee
to keep enjoying what you like best.
With Cacaolat you can keep doing
the things you love the most
New Cacaolat Noir. A selected and balanced combination
of intense cocoa flavours made by nib (cocoa bean) infusion.
We have selected the purest cocoas from the best plantations to create a unique recipe.
The first shake made from an infusion of nibs (cocoa beans), where the aromas
are extracted, like with tea, and this infusion is then added to the shake.
This careful process enhances the aromatic intensity and gives Cacaolat Noir
slightly bitter notes, bolstering the personality of the selected cocoas.
The prestigious master pastry chef Oriol Balaguer has selected the best cocoas
to create a unique formula that will seduce the most demanding palates.
of wood and husk, creating
fresh fruity notes and a reminder
of toasted chocolate.
notes and a sophisticated bitter
and intense touch.
Travel back through time on a delicious
journey through the history of Cacaolat
Marc was served a milk and cocoa drink at a wedding in Budapest. He had the brainwave of producing a delicious drink,.
The world’s first bottled milkshake is created in the small Letona dairy plant. His formula has been kept secret since then.
A brand image that has symbolised the product
from the start was born:
an athletic boy carrying a satchel
and an enormous bottle of Cacaolat .
Cacaolat was launched for the first time
at the 6th Fira de Mostres in Barcelona
and was a great success.
After a 15-year break,
cocoa supplies were restored.
In the fifties, Cacaolat always appeared
with its motto “The number one food”.
Cacaolat can be drunk hot
in winter and cold in summer.
For almost 20 years, Cacaolat
sponsored national sports.
We grew out of our factory at no. 5 Pujades. The solution:
a new factory at no. 25 in the same street.
For the first time, Pepi appears as
a flesh and blood character.
Pepi’s image was refined and the labels were redesigned.
Since 1982, Cacaolat has had an active role in the event
organised by Fira de Barcelona at Christmas.
Cacaolat receives the 7th Tanit Trophy for the best brand image.
Cacaolat adopts Snowflake the albino gorilla
Designers Ibon Zugasti and Iñigo Beldarrain
created an Andy Warhol style poster.
Cacaolat celebrates its 65th birthday with a lithograph
by artist Josep Maria Subirachs.
Cacaolat becomes more sociable than ever
with its Facebook page.
Cacaolat presents a new packaging line as a tribute
to the first Cacaolat bottle in 1933.
Cacaolat moves to a new plant
in Santa Coloma de Gramenet.