THE COCOA

The cocoa is a such unique food that Linneo, the Swedish scientist, in the 1753 named that plant Theobroma cacao, or “ gods’ food” . The precious substance was ignored for a long time in Europe, because of the impossibility in the exportation. Infact, the cocoa plant does not grow over the 1,500 km from the equator, does not endure below 16° of temperature and wants over 75% of humidity throughout all the year. Without these conditions the plant neither grows nor produces fruits.

According to its origin, the cocoa has marked differences in taste and smell.The importers tend to give ready mixture formed by different selected quality of cocoa to obtain a mix that fulfils the various requests of the market. This qualitative levelling has persuaded us to choose separately every single type of cocoa to mix carefully and with passion, in order to obtain an ideal base for our products.

The types of cocoa chosen carefully and tested step by step come or from Central and South America, famous areas for the production of their sweet and aromatic cocoa, or from African cocoa, but in little quantity, in order to add a colourful taste at the final product.