Once again, upon tasting, we want to give you a full and long-lasting chocolate sensation. For this flavor, we use one of the best chocolate varieties in the world, the Criollo variety, grown for us by Domori in the Ocumare plantation in Aragua, Venezuela. Our interpretation of the flavor is true to our style: by combining only chocolate, white cane sugar and milk, but not cream, we make a flavor that has a very robust chocolate taste, an incredible chewability thanks to the natural presence of the cacao butter and a very low fat content (less than 9%!). An important note: It is not true that the darker the chocolate gelato is, the better it is; indeed the opposite is true. The dark color is achieved by adding type "black" cocoa powder (instead of chocolate, a far nobler produce) of Central African origin, a more aggressive and less aromatic chocolate than the noble cacao from Central America.
Cioccolato Fondente
Crema di GROM
Fico
Cioccolato Fondente
Crema di GROM
Fico
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 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.
FRESH WHOLE MILK
We have chosen a high quality whole milk from Piedmont, in order to have it delivered every day to our laboratory. The quality controls on breeders and milkers are very strict, allowing for a gentler pasteurizing of the milk needed to keep its best qualities…the same qualities that you find every time you eat our gelato.
