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The quality of our chocolate starts with the work in the plantation, just like the quality of the wine begins in the vineyard. From the pruning of the cacao trees to the grinding of the roasted beans, each step has to be done with care, passion and love. It is this love for what we are doing, that is our biggest secret.

Pure

  Our chocolate starts in the plantation. The care we take of the trees, the soil, the environment in which we work, you taste it all back in our chocolate. The purest form of our chocolate is the bean. The taste is definitely not bitter. The next step is the grinding and melting of the bean into 100% cacao mass; the purest you find in the market. Nothing is added, nothing is subtracted. This is the basis of all our work.

Chocolate

  We keep our chocolate pure, with only the minimum number of ingredients. For a great chocolate you only need cacao, cacao butter and sugar. Sounds simple? Even with those 3 ingredients you can make endless variations. We offer three types. They differ in the percentage of sugar and the way they feel in your mouth. Our 80% is pure chocolate with crystals of sugar. At the first bite, you taste the chocolate and are struck by the texture of the whole sugar crystals. In our 73,5% the sugar is ground with the chocolate, but then we add slivers of cacao beans, which give the final product a nutty and crunchy taste. The third is the 75%. Smooth and velvety. Great for making hot chocolate, baking chocolate cakes or just a chocolaty bite.

Chocolate
&...

 

Chocolate combines with a lot of ingredients. We have our own favorites that we offer you here. The basis is the same, 70% chocolate consisting of cacao, cacao butter and sugar. Claudio’s favorite is with candied ginger. It has a fresh taste, great in spring and summer. The alternative is a more classic combination with candied orange. With a glass of red wine a great choice is the chocolate with pepper & salt. The pepper is from our own plantation in Principe and has a tangy taste. The salt is a fleur de sel.
The ginger combination is also available in the form of Esferas. It is in the shape of candied ginger balls covered with our 100% cacao mass.

Ubric

  From a glass of wine it is only a small step to a distillate, and this is our next type of chocolate. From one of the best distillers in the world we are buying fruit distillates. Imagine, sour raisins soaked in this distillate combined with the same 70% chocolate. It is a wonderful after-dinner sweet and it also makes for a great present. We call it ubric, from the Italian word ubriaco, which means ‘drunk’. We offer two types: Ubric 2 is with a distillate from the white moscato grape. Ubric 3 is from the red moscato grape.

Coffee

& Chocolate

  Claudio has over 40 years of experience with coffee. That's why he thought of combining coffee and chocolate.
Liberica is a blend of 70%-chocolate with a coffee species that Claudio grows on the Terreiro Velho plantation: the Liberica species. Liberica is ancient and very fragrant, but only little cultivated as low yielding and its grains, big and firm, must be husked by hand, one by one.
3 loucuras is the opportunity to compare the flavour of three ancient varieties of the Arabica species. The roasted beans are covered with 55%-chocolate. Each variety has a very different flavour, even when grown side by side on the Nova Moca plantation and transformed the same way (W).
Grani however offers the possibility to explore the impact that the different processing methods have on one and the same coffee.
Indeed, according to whether it was worked natural (N) or washed (W), its characteristics change and it shows distinctive aromas and flavours.
The 3 varieties of the Arabica species, Grani CAT, Grani BB and Grani NM, each transformed in both ways (W) and (N), give you the possibility to explore this on your own!

Coffee

  Imagine a coffee made of these 3 varieties of Arabica. In this coffee you taste the 40 years experience that Claudio has. It is called Claudio’s selection because these are the best beans he has ever worked with.

 

 


 

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