Each bar has a typical parallelepiped shape and weighs 100 grams (0.2204 pounds).
It is obtained by working first quality cocoa paste and first quality cane sugar.
The chocolate can be flavoured by several aromas.
The bitter cocoa paste is chosen of “criollo” variety.
The cane sugar comes from certified biological cultivations
SENSORY TRAITS:
Smell: ‘sui generis’, typical, without foreign flavours
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Look: glossy black parallelepiped shaped bar. With the passing of time it becomes dull because cocoa butter comes to its surface and covers it with a typical finely granular white coat
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Flavour: deliberately contrasted between the intensity and the scent of cocoa seeds and sugary cristals kept intact in the typical light granulous mixture.
