CHOCOLATE "OCUMARE" - VENEZUELA
Always researching for the best ingredients, we believe that the ideal place for cacao is Venezuela: here, in the northern state of Aragua, we collaborate with Gian Luca Franzoni and Domori to look for the best lots of the Criollo bean variety (clones 61, 66 and 67), appreciated for giving an incredible feeling of strength and persistence, moderate acidity and complex aromas of fig jam, baking bread and dried fruit.
This fantastic cacao variety, fermented and then dried in the sun, has the peculiarity of containing only 20-25 beans per pod (the cacao tree fruit) of 1.4 grams average weight. The lower yields, smaller size of the bean and considerable more complex cultivation, however, gives us that rare combination of strength and elegance, which is the unique prerogative the Ocumare chocolate.
TONDA GENTILE TRILOBATA HAZELNUT
LANGHE REGION, ITALY
This is the only Hazelnut certified PGI (Protected Geographical Indication) thanks to its fantastic quality: by regulation, production cannot exceed 3,400 kilograms per hectare and the environmental conditions of the hazelnut orchards intended for the cultivation and production of the "Hazelnut of Piedmont" or "Piedmont Hazelnut" must be the traditional conditions of the area or suitable to give the resulting product its specific quality characteristics. The "Hazelnut of Piedmont" or "Piedmont Hazelnut has to meet the following specifications:
- Rather irregular dimensions, mainly measuring from 17 to 21 mm;
- Medium thickness shells, medium dark hazelnut color, not very shiny, with diffused fibers at the top and many but not very visible grooves;
- Compact and crunchy texture;
- Very fine and persistent flavors and aromas