Bar of Santé Chocolate

The chocolate of the nineteenth century taste. “Santé”, prepared as in the 19th century exclusively with cocoa and sugar in almost equal percentages, without any other ingredient. The lack of conching, unknown at the time, makes chocolate a paste that is not very suitable for moulding. Originally it was mostly consumed grated and dissolved in a cup, as it was considered an excellent food. It was formerly called "santé" to distinguish it from the often adulterated current chocolate and for its beneficial properties.