The Chocolate
Production is based on a careful selection of raw materials, common sense, taste and perception.
Every taste comes from a productive intution. The 5 senses, experience, knowledge, memory of the material I work with, suggest to me a certain flavor combination: from the simplest (sugar and cocoa) to the most complex (mandarin and cardamom).
Today it is possible to choose from as many as there are possible combinations of spices, fresh fruit and dried and candied fruit with cocoa, flavors of pralines made with the French "guitar cut" technique to obtain a crunchy and thin coating.
The entire production depends on the choice of ingredients.
This is why selecting raw materials requires time, care and constant research. Every creation can be enriched by the flavour and inimitable aroma of Nocciole Piemonte I.G.P., by the delicacy of the Mandorla della Val di Noto and by fresh and candied fruit of the highest quality.
Small treasures of emotion.
From the ingredients to the box of chocolates.
Magic happens in the laboratory: the idea becomes reality, the raw material is transformed into chocolate. Everything is surrounded by an inebriating scent and a small emotion still lights up in our eyes, even after so many years.
We start from the refining and blending of cocoa masses, balance the ingredients and prepare the base mixture.
Once crystallised, we move to the most delicate phase: the final tasting. If the chocolate passes the test of our 5 senses, it can be packaged and sold in our shops or online.
