Our first inspiration: after tasting almost all the raw chocolate produced in the world, we started in 2010 to experiment with recipes, ingredients, cacao varieties, and to establish direct contacts with the producers. Our starting point: the raw and gourmet chocolate. He debuted at Sana Bologna 2014 and won the award for most innovative product in the “Food” category. From the first experiments, and especially thanks to the enthusiasm and satisfied faces of first tasters, who suggested us that the direction in which we were looking at was the right one, we arrived today to introduce you the whole range available.
Therefore, an ongoing research for excellence innovative production techniques, experimentation and close collaboration with chefs and nutritionists. We do not use sucrose, additives, artificial flavourings, soy lecithin, gluten, extracts, palm oil and refined vegetable fats. Our cocoa is not treated with carbonate potassium.
By tying direct relations with small and medium size farmers, often united in cooperatives, working side by side to build reciprocal trust, exchange of knowledge and mutual profit.
We decided to use only organic ngredients with a certificate of origin and to ensure this we carry out our own chemical analysis. We use 100% recycled straw paper for packaging and the vegetable ink is completely biodegradable. We do not use any animal products nor materials processed with those products.
Criollo cacao is a very delicate underspecies of cacao (Theobroma Cacao), it is rarely grown and therefore seriously endangered. Owing to its high organoleptic qualities, its use adds a greater value to our chocolate and implies two important consequences: a great hand to the local producers’ economy and an incentive to not substitute the Criollo underspecies with hybrids that are more profitable and easier to grow.