The term “allergy” is often confused with “intolerance” by what should be made clear that a food allergy to a food intolerance is not the same.

The chocolate made with cacao, and some sweeteners should not produce allergies or intolerances (except own cacao), but the cross-contamination can make that particles of other allergens that are in the air, contaminate chocolate. Fit to mention that the problem is not only in the composition of chocolate but in the chain of production and packaging at manufacturing sites is free of any contaminant particles. That’s why you have to be attentive to the famous legend: “contains traces of…”

In this case, only the severe allergy, not the intolerant, feel symptoms and should refrain from eating these foods.

When worked in absence of allergens and the standards of Control of process of production and packaging are met as marked by an APPC (analysis of risks and points of Control critical) we get chocolate free of allergens, such as CHOCOAGAVE.

  • Food allergy is a specific form of intolerance to a food or one of its components, which activates the immune system. The immune system controls the mode in which the body defends itself. Food allergy occurs when the person reacts with symptoms to contact, ingestion or inhalation of proteins in food, not to sugars (lactose, fructose…). In that case we talk about a sugar intolerance, produced by a digestive problem, not to the inmune system.
  • An allergen provokes a series of chain reactions in the immune system, including the production of antibodies. These antibodies cause the segregation of chemicals, such as histamine, causing various symptoms, such as itching, runny nose, cough, or to severe reactions, or even respiratory disorders. Iit can endanger life if ingested or touched a microscopic amount of food, and even if inhaled.
  • The intolerance affects the metabolism, but not the immune immune. The reaction to food intolerance occurs in the digestive tract.

Some of the symptoms of food intolerance and food allergy are similar, but the differences between the two are very important.

If you eat a food that you are intolerant, you will likely feel bad. However, if it is a true food allergy, the reaction of your body to that food could put in danger your life. People who have food allergies usually need to eliminate causing food from their diet.


The immune system usually protects the body of the strange harmful proteins, generating a reaction to eliminate them. Allergy occurs primarily when the “immune system does not work well” and perceives a normally harmless substance as if it were a threat – an allergen – attacking it with the body’s immune defenses.

When there is a real allergic reaction allergic, the body produces antibodies (a protein that specifically joins to another protein called Antigen-in this case the allergen-to neutralize it and eliminate it of the body).


– Runny or stuffy nos
– Sneezing
– Asthma (shortness of breath)
– Cough
– Wheeling
– Respiratory disorders

– Swelling of lips, mouth, tongue, face and/or throat (angioedema)
– Hives
– Rash or reúnes
– Itching (pruritus)
– Eczema

– Abdominal pain
– Diarrhea
– Nausea
– Vomiting
– Colic
– Swelling

– Anaphylactic shock (severe widespread shock)


Food intolerance can have symptoms similar to an allergy (including nausea, diarrhea, and abdominal pain). However, the immune system does not intervene the same way in the reactions that occur.

Food intolerance occurs when the body cannot digest properly a food or one of its components. The most common are lactose and fructose intolerance.

People who have an intolerance can consume small amounts of food or food component, without presenting symptoms, except for people who are sensitive to gluten or sulfite.

The food intolerances are a problem becoming more common in our society.

Celiacs, with gluten intolerance, are perhaps the more numerous and visible group, along with allergies to dry fruits, legumes, milk protein, eggs, crustaceans,…

In addition, some people choose to take diets that eliminate very processed foods and choose others in which processing is minimal and, usually, dispenses protein and animal fats.

United to all of them, diabetics whose numbers are increasing, demand chocolates with no added sugar.

For all of this large group of people, to help them maintain their diet, and to share with their families, we have created the delicious CHOCOAGAVE.


We avoid cross-contamination and maintain strict control as well as ongoing laboratory analysis to reassure clients that can consume our chocolate without risk of contamination, in addition to being certified by the corresponding associations. Also assure the quality of our chocolates to be organic certified, without dyes, without conservatives, and without cane sugar.

CHOCOAGAVE is not a chocolate whose taste is reminiscent of medicine by chemical additives. Our products are made with much cacao and that is the big advantage. The more cacao, more beneficial properties and less fat, as is the case of the dark chocolate (bitter).

Of course, bars, chocoagave spread the chocoagave powder can work in pastry: is gluten free chocolate coating! In addition, the chocoagave in powder (that not contains flour, or dairy), can be added to your rice, soy, or coco milk… according to your nutritional needs.

All this, makes CHOCOAGAVE products suitable for all the family members and creates confidence since we guarantee the quality of our products and our responsibility with our customers.

Madrid +34 (690) 670.346
CdMx +52 (55) 2163.1806