Cocoa
Thank you, Christopher Columbus! The Genovese navigator was the first to bring cocoa beans from Central America to Europe, which at the time stimulated limited curiosity.
With the passing of time, imports began to increase considerably and the understanding of the various qualities of chocolate and production methods needed to obtain exclusive quality were developed.
You too can discover the characteristics of the different qualities of cocoa and production methods.
Photo: cocoa production
The Giangioiello
The imaginative master chocolatier, Silvio Bessone, once again amazes us with his creative talents: In the CioccolaTÒ Factory – a chocolate laboratory ...
The 2008 Golden Bar Award
The sixth edition of this prestigious competition organised by the Compagnia del Cioccolato in which the best chocolates available ...
Chocolate dinner amidst the stars
Friday, February 29, Alfredo Russo, Pier Bussetti, Stefano Gallo, Giovanni Grasso, Francesco Ciocatto – five stars of fine Torinese cuisine ...
Out to discover true cru, accompanied by François Pralus and Andrea Trinci
Cru, high quality cocoas from selected plantations, each of which is used for producing a special quality of chocolate, will be the subject of the lesson to be held on Saturday, March 1 ...
