Although our new plant in Cervasca is equipped with completely computerized systems of the latest generation we have been able to preserve that very tradition inherited from the wise and traditional craftsmanship that characterizes the production cycle of our chocolate. We dedicate ourselves exclusively to the production of cocoa derivatives and creams.
The cocoa beans are imported from major companies worldwide. We receive the cocoa beans well dried and fermented before moving on to actual processing in our plant. They are then carefully selected and cleaned, and sent to the roasting plant.
The roasting rack oven is a fundamental phase in the cocoa processing cycle.
This phase is particularly important as it maintains and enhances the characteristics of each variety of aromatic cocoa. It also reduces moisture.
Our technology and operational accuracy have been designed and researched to enhance the quality of each product.