Dark Chocolate No. 24 (65% Cocoa) 100g

Who is Silvio Bessone?
He is one of the world's leading chocolate experts and one of the very few to purchase cocoa beans directly from farmers and then transform them into chocolate.
In fact, most productions in Italy, including industrial ones, simply purchase already-processed chocolate and re-melt it in molds or, at best, simply flavor it.
Silvio Bessone, on the other hand, purchases the beans, selects them, roasts them, grinds them, and creates his bars by balancing the ingredients in the most appropriate way. He doesn't limit himself to using just one type of cocoa , but several different varieties, each with its own intrinsic characteristics.
All the bars are made with raw cane sugar and sometimes seasoned with a pinch of salt (an ingredient that enhances the aromatic notes of the cocoa).

The characteristics of this tablet according to Bessone
Since my first trip to the plantations, the cocoa island has been located in the Gulf of Guinea, a small archipelago lost in the vastness of the Atlantic Ocean. For me, the cocoa is processed by a company located in Trintade, on the slopes of Monte Cafè. Only a special vanilla taints the unmistakable flavor of this Forastero of the "Amelonado" variety.

Cocoa. 65%

Want to learn about Silvio Bessone's world?Check out his website !

Ingredients: Cocoa beans, cane sugar, cocoa butter, sea salt.