In April 1954, master chocolatier Francesc Agràs made a long trip through Europe to visit the best patisseries on the continent. As a result of that learning, he founded Blanxart, which was then a small chocolate factory, located in the Les Corts neighborhood of Barcelona. In 2002, it moved to its current location in Sant Joan Despí.
Since the beginning, Blanxart has been making chocolate with the same artisanal philosophy, which requires great knowledge and respect for the product from the origin. Blanxart collaborates directly with small cooperatives and cocoa producers from Congo, Brazil, Peru, Nicaragua and Ecuador (Santiago de Guayaquil), from where it is supplied with the most select cocoa. Once in the factory, Blanxart creates the chocolate through the bean to bar method, that is, starting directly from the cocoa bean it receives from origin, and, subsequently, shaping it into different products: chocolate bars, all kinds of chocolates and Easter figures.
The company’s Quality Department supervises and analyzes each batch of cocoa to adjust the roasting time and processing details for each origin.
During the visit, you will be able to learn about the production process, from the collection and preparation of the cocoa bean at the place of origin (by observing reproduced models) to the selection of the cocoa, the processing and packaging of the final product. You will also be able to see some of the original machines that were used to produce chocolate from the factory’s origins.
This 2024, Blanxart celebrates the seventieth anniversary of its founding.

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