Featured Chocolates

100% Cacao mass - 160g
100% Cacao mass - 160g $ 26.50
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Chocolate 70% with crystallized orange peels - 160g
Chocolate 70% with crystallized orange peels - 160g $ 26.50
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Chocolate 70% with Liberica coffee - 160g
Chocolate 70% with Liberica coffee - 160g $ 26.50
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Chocolate 70% with pepper and 'fleur de sel' - 160g
Chocolate 70% with pepper and 'fleur de sel' - 160g $ 26.50
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Chocolate 75% - 160g
Chocolate 75% - 160g $ 26.50
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Chocolate 80% with sugar crystals - 160g
Chocolate 80% with sugar crystals - 160g $ 26.50
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Roasted beans - 130g
Roasted beans - 130g $ 17.50
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Roasted coffee beans covered with 55% chocolate - 150g
Roasted coffee beans covered with 55% chocolate - 150g $ 26.50
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- From 1974 a Story of forty Years in Africa -

The quality of our chocolate starts with the work in the plantation, just like the quality of the wine begins in the vineyard. From the pruning of the cacao trees to the grinding of the roasted beans, each step has to be done with care, passion and love. It is this love for what we are doing, that is our biggest secret.

News

IT'S A TREE LOVE STORY

February 27, 2015

A PHOTOGRAPHIC ALBUM OF A GROWING TREE   In September 2012, Claudio planted a cacao seed in the garden. We are making a photographic album of it growing.     09/09/2012     12/09/2012     12/09/2012     22/09/2012     24/11/2012     14/02/2013     14/02/2013 A cocoa star little plant. Mr. Arlindo, Semedo and Claudio helping the photographer.         06/04/2013  Our cocoa little plant , is already eight months , a height of 89 cm and held up very well the first storm of April.         24/2/2014         The growing seed on the 12th of September in 2012 and the little tree on the 15th of January...

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From tree to bar

May 18, 2014

There’s a lot to artisan chocolate these days, from chocolates made with locally sourced ingredients to unique ingredient combinations, from raw chocolate to single-origin bars, from hand-crafted to DIY equipment. And then there’s Claudio Corallo, who seems to be doing it all and more because he’s making chocolate from cacao he grows on his own trees combined with other locally sourced ingredients (including ones he grows himself, like coffee beans) in the small West African country of Saõ Tomé & Principe (which consists of 2 islands and is the 2nd smallest country in Africa). The only thing he’s not handling is marketing & sales, which is where our local angle comes in: Alegio Chocolaté in Berkeley is his U.S. distributor....

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