HANDMADE CHOCOLATE

Ancient machinery processes cocoa, cocoa butter, sugar, and milk, following the timing and methods of the past. And voilà, our artisanal chocolate: dark, milk, and hazelnut chocolate bars, chocolate-covered candied clementines, filled chocolates, liquor-infused cherries, Easter eggs, and festive creations.

Each creation is a tribute to the tradition of Italian chocolate, enhancing authentic flavors and carefully selected ingredients. And for connoisseurs of 19th-century chocolate, there’s Santé chocolate, an unconched chocolate of French origin made solely of cocoa and sugar in equal parts—once known as a healthy food and now a symbol of fine-quality chocolate.

THE CHOCOLATE BOTTEGA

The true protagonists of this workshop are the ancient machines that still operate today, respecting the rhythms of the past: a granite mixer "De Batiste," a refiner and rollers from the 1950s, and a granite longitudinal conche from the 1940s.

Our artisanal process is slow and meticulous, with a conching massage that lasts 3 days and 3 nights. This prolonged process gives the chocolate a velvety texture and makes it perfectly moldable—all without the addition of emulsifiers or additives.

TRADITIONAL CHOCOLATE MAKING

We produce Santé chocolate, a nearly forgotten 19th-century specialty made with just cocoa and sugar in equal parts. This exclusive recipe is a testament to high-quality chocolate, staying true to traditional techniques.

The velvety bitterness of cocoa harmonizes with the natural sweetness of our candied fruit, such as the iconic chocolate-dipped clementine slices and orange and lemon peels.

In our traditional chocolates, known as a uso antico, the delicacy of flowers blends perfectly with chocolate: rose petals, violets, and fresh mint leaves are handcrafted without molds, preserving the ancient artistry and unique flavors of a tradition that still thrives today.

Each creation reflects our commitment to crafting the finest Italian chocolate for the most discerning palates.