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Chocolate
The quality of our cocoa does not allow for compromises.
We supply from different plantations around the world; then, to obtain a final product with an excellent aromatic profile, we carefully select each cocoa bean and punctually follow the fermentation process, which is essential to emphasize the full and round taste of the fruit.
When drying is complete, we divide the cocoa between Hispaniola and Sanchez, according to the percentage of fermentation, and then prepare it for the shipment to Italy, where it is expertly processed to create a superior quality chocolate.
Professional Line
Coverage 75%
Composed of: 70% Hispaniola cocoa mass, 5% cocoa butter and 25% cane sugar. Origin: Dominican Republic. The couverture is a chocolate rich in cocoa butter, suitable for molding and coating operations. Different composition provided on request.
Mass of Cocoa
100% natural Hispaniola cocoa. The beans are processed and ground into a cocoa mass which is subsequently dissolved to become the liqueur. The liqueur is broken down into cocoa solids and cocoa butter, otherwise cooled and molded into blocks of raw chocolate.