There is a corner of Fuerteventura where time walks barefoot, where water and wind told stories before humans did, and where today chocolates are made that are not just eaten: they are remembered. That place is called Agua de Bueyes, a village that seems taken from a storybook, but where everything is very real—especially the chocolate. And not just any chocolate: we are talking about the first artisanal Bean-to-Bar chocolate in the Canary Islands.
Here, among gentle mountains and ancient silence, H20 is born, a small factory of dreams in the form of bars. Our chocolate is not just delicious: it is rebellious, honest, and 100% artisanal. We make it from bean to bar, using Arriba Nacional cacao from the Esmeraldas province in Ecuador. Organic, without intermediaries, without haste, and with all the care that fits into a cocoa bean.
But why stop there? Our goal is not only to sweeten life, but to give it soul. That is why we work with ingredients grown on our own farm: carob, sea salt, spirulina, Canary pepper, and even Majorera goat milk. All organic, all with a story, all with heart. And yes, we have the European organic certificate to prove it (although if you try a bar, you will no longer need proof).
Every chocolate we make is a little piece of this island, and every bite tells a story. Here are a few to whet your appetite:
🍫 Carob Chocolate
Who said the ancestral could not be avant-garde? We have reclaimed this traditional Canary crop and turned it into artisanal flour, rich in nuances: notes of vanilla, red fruits, and a toasted sweetness that blends with pure cacao as if they had met in another life. Crunchy, reddish, unforgettable.
🧂 Fuerteventura Sea Salt Chocolate
We use traditional sea salt from the Salinas del Carmen. Smooth, without bitterness, rich in minerals… a salt that is not content with just seasoning, it wants to shine. And it does. In our bar, its salty diamonds allow the floral aromas of the Ecuadorian cacao to open up like a song.
🌱 Spirulina Chocolate
Our organic spirulina is born in our Vidalgae facility. Together with the cacao, they form a duo worthy of nutritional superheroes: antioxidants, energy, regeneration… and a flavor reminiscent of a fresh forest, with a toasted finish. A chocolate that nourishes as much as it delights.
🌶️ Canary Pepper Chocolate
Canary Pepper, “the one for mojo,” sown by our own hands, in three varieties, because we like to play. The result: an explosion of flavors ranging from mild heat to a festival of nuances. Aphrodisiac? Perhaps. Delicious? Without a doubt. Perfect to accompany a wine or a moment of inspiration? Always.
🐐 Majorera Goat Milk Chocolate
The queen of Fuerteventura had to be present. Her organic milk, creamy and full of character, gives us a chocolate with notes of walnut, fruit, and a nod to Majorero cheese. It is a tribute to our livestock roots… and a hug in the form of a dessert. All of this is born in Agua de Bueyes, a village that smells of history, tastes of tradition, and sounds like the future. Here, we do not just make chocolate: we create a product that respects the land, honors our roots, and dares to dream.
H20: Chocolate with Majorero soul, from bean to heart.
