COCOA
Our artisan chocolate is the only one that comes from a complete bean-to-bar process in Modica and Sicily.
We have chosen to go back to the origins of the process to create authentic artisan chocolate, from the cocoa bean to the chocolate bar.
The Cocoa Beans
This is how we have been able to pursue the ambition of conducting deep and vast experimentation on the raw material, going to study even the rarest and most precious varieties of cocoa cultivated in plantations all over the world: from Colombia, Bolivia, Nicaragua, Peru, Vietnam, Mexico, Papua New Guinea and Madagascar, every day we receive the seeds from which our mono origin bars are born.
Some of them, even today, leave us astonished and excited.
Fortunato No. 4, for example, comes from the rarest cacao in the world, the legendary Peruvian Pure Nacional with its delicate white and purple seeds, whose mother plant was rediscovered only a few years ago, on Don Fortunato’s farm in the heart of the Marañón River Canyon.
Or the Wild Beniano, which everyone thought was extinct, but instead survived in the heart of the Bolivian rainforest, crowding with its wild plants the shores of the Río Grande. Or the great Mexicans, Soconusco Wild and Carmelo, so pure and clean that they convinced us to produce our first ‘zero dosage’ bars.
This possibility of a daily commitment to expand our research makes us curious and enthusiastic. A spark – curiosity – that we prepare as a gift for you, inside each bar.