Put one of the best varieties of chocolate in the world together with fresh milk and white cane sugar and you get a full and lasting chocolate sensation. Just one thing - be wary of chocolate that's too dark, often the result of adding Africa black cocoa powder, more aggressive and less aromatic than the refined-tasting cocoa of Central and South America.
In order to have fresh milk daily, we chose to use high-quality milk from cows raised in Piedmont. The evaluations of the stalls and milking barn are even more rigorous: this allows us to gently pasteurize the milk, without altering its organoleptic properties, while maintaining its finest qualities.
The Nacional cacao is grown in Arriba Mocache, Ecuador, and enchants its connoisseurs with its floral aroma and notes of dried fruit. It is a cacao of superior quality, defined as “fino de aroma,” and is the ideal chocolate for sorbets, coatings, and chips.
|Nutritional facts||per 100g|
|Total fat||11,4 g|
|saturated fat||2,3 g|
|Total carbohydrate||23,7 g|