Inside Hidalgo’s chocolate factory where visitors make their own bars

Visitors to Mozna Chocolate don’t just watch chocolate being made — they make it themselves.

At the Hidalgo-based bean-to-bar chocolate factory, guided tours take guests through each stage of production, from roasting and grinding to tempering and molding cacao sourced from around the world. The experience ends with visitors creating, packaging, and taking home their own custom chocolate bars.

“This is the moment when everyone decides what kind of chocolate they want. You choose it, you create it,” said María Luisa, a member of the production team.

Behind the hands-on experience is a specialty food manufacturer founded in 2015 by Anthony Matulewicz and a business partner, built around producing dark chocolate that highlights the natural flavor of cacao without added sugar, preservatives, or oils.

“Our goal is to respect the real flavor of cacao, which varies depending on the country it comes from. Each origin has its own unique touch. We don’t add sugar; the sweetness comes from the topping,” explained Daniel Williams, part of the production team, during a guided tour.

Mozna produces 70% cacao chocolate bars using beans sourced directly from farmers in Mexico, Colombia, Venezuela, Tanzania, India, and Vietnam, combining global sourcing with local, fully artisanal production in Hidalgo.

Global sourcing, local production

Mozna sources cacao directly from farmers in each country, resulting in chocolate bars with distinct flavor profiles tied to origin.

“Each region has its own character, aroma, and history,” Williams said.

The production process remains fully artisanal. Cacao beans are roasted at temperatures between 200 and 280 degrees before being ground in a stone mill — one of the factory’s most prized pieces of equipment for its age and craftsmanship. The chocolate is then transferred to a tempering machine that maintains ideal temperatures, producing the smooth texture and shine associated with high-quality chocolate.

Among Mozna’s most popular bars are those topped with coconut, pecans, peanuts, almonds, pumpkin seeds, oats, and amaranth. One of the company’s unexpected bestsellers blends dark chocolate with Tajín chili powder.

Expanding product lines

In addition to its signature sugar-free bars, Mozna produces keto protein bars aimed at consumers seeking lower-carb options. These bars are made without oils, salt, or added sweeteners.

“From the beginning of production to packaging, I can make around 80 bars a day; it’s an elaborate process,” Williams said. Bars with toppings allow production to increase to about 200 pieces per day.

Mozna also produces traditional Mexican-style chocolate tablets designed for hot beverages. The tablets dissolve in water or milk to create a thick, aromatic drink and are offered in almond, cinnamon, and orange flavors.

Custom chocolate designs have become another part of the business, ranging from corporate gifts to themed products for special occasions.

“We can make anything the customer asks for,” María Luisa said while presenting holiday-themed chocolates, including Santa-shaped figures packaged in ornament-style containers.

From manufacturing to experience

Mozna’s guided tours allow visitors to see, smell, and experience each step of the chocolate-making process. Guests observe roasting, grinding, tempering, and molding before selecting molds and toppings to create their own bars.

After about 20 minutes of refrigeration, visitors unmold and package their finished chocolate.

“From bean to bar — and made with your own hands,” Williams said.

Mozna sells directly to the public and distributes its products through local markets while continuing to expand its catalog of personalized items, health-focused products, and hands-on experiences.

The factory has increasingly attracted tourists, school groups, and local residents, adding a small-scale manufacturing and culinary tourism draw to Hidalgo as the company continues to refine its artisanal business model.