Here again we want to offer a full and lasting sensation of chocolate after the first taste. We use one of the best chocolates in the world, the Porcelana variety, from the famous "Palmira" plantation, straddling the Andes and Lake Maracaibo; our interpretation of it is faithful to our style: by only adding white cane sugar and milk, but not cream, to the chocolate, we obtain a really intense flavor of chocolate and incredible chewability, thanks to the natural presence of cocoa butter in the chocolate and a very low fat content (less than 9%!). One important note: it's not true that the darker the chocolate gelato is the better it is, in fact, the opposite is true; the dark color is obtained by adding powdered cocoa (instead of chocolate, a far nobler product) of the "black" type, from central Africa, which is more aggressive and less aromatic than the noble cacaos of central America.
Cioccolato Fondente
Crema di GROM
Fico
Cioccolato Fondente
Crema di GROM
Fico
"PALMIRA" CHOCOLATE - VENEZUELA
Seeking always for the best raw materials, we went as far as Venezuela to find the finest cocoa beans: working with the greatest cocoa experts in the world we constantly look for the best lots produced in the North-West of the country, near Lake Maracaibo, where the local Porcelana variety (pure Criollo, unanimously considered the finest of cocoas) is grown for us in the mythical Palmira plantation. This variety offers incredible sensations of strength and persistence, moderate acidity and complex aromas of yellow fruit and honey.
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.
