ChocoFIRO has been in the Eixample for over thirty years and is one of the district’s most iconic shops. Thanks to the tenacity of Rocío and her husband Fidel, this family business has been able to bring together a passion for chocolate, a keen business vision and a philosophy of responsible management. Today, ChocoFIRO is a leader in the sector not only thanks to its mouthwatering bonbons, torrons (a kind of nougat) and mones de Pasqua (a traditional Easter sweets) but also as a result of its steadfast commitment to a more sustainable world.
An origin story in Plaça Universitat
ChocoFIRO dates back to the late 1980s, when Rocío López, who has a background in psychology, discovered the art of confectionery while working at the historic chocolate shop in Barcelona’s Plaça Universitat after coming to the city from Galicia with her husband. With Fidel’s support, and driven by a constant pursuit of excellence, she decided to embark on her own venture and start a small chocolate business.
And so Grup FIRO (combining Fidel and Rocío’s names) was born and ChocoFIRO opened for business. The first years were full of hard work and constant reinvention, but the business has always stayed true to traditional techniques and embraced a combination of chocolate, gifts and decorative items in honour of Rocío’s formative experience in Plaça Universitat.
Innovation and growth
Though the business is rooted in tradition, innovation is also part of ChocoFIRO’s DNA. In addition to classic bonbons, every year they surprise their customers with creative novelties such as torrons flavoured with ham or crisps. From Christmas baskets to company gifts and options for celiacs, ChocoFIRO’s array of products has grown and adapted to consumers’ new needs.
Their success has expanded beyond the shop, with ventures such as FIROtast. In this tasting space designed by Fidel, customers can savour Galicia-inspired culinary creations, which have grown increasingly elaborate over time. Later, in 2016, they opened PetitFIRO, a tapas restaurant with a more informal style, maintaining the essence of Grup FIRO with Mediterranean market cuisine that celebrates quality local products.
A values-based family business
ChocoFIRO is known not just for its delicacies but also for its commitment to the environment and sustainable practices. By signing on to the Destination Barcelona Commitment to Sustainable Tourism, it has implemented several measures to lower the business’s environmental impact. For example, it has made significant progress on different fronts in order to ensure a more eco-friendly and responsible business, such as using only renewable electric energy, carefully sorting waste and modernising their premises to use fewer resources.
Beyond environmental sustainability, the company has a social responsibility policy that involves working with various NGOs and initiatives to support good causes. Its commitment to local suppliers and products, such as Marcona almonds, strengthens its ties to the surrounding area and contribution to the local economy.
Rocío and Fidel show that it’s possible to merge craftsmanship, creativity and sustainability in a long-term project while evolving to adapt to consumers’ new demands and the planet’s needs.
