$ 26.50
The ultimate proof that good chocolate does not have to be bitter. Our 100% cacao...
$ 26.50
Chocolate with small pieces of the best candied orange peel. The two distinct tastes complement...
$ 26.50
Liberica coffee is an almost extinct variety of coffee. It was abandoned because it was...
$ 26.50
The hand-gathered sea salt crystals (fleur de sel) burst into hundreds of tiny fresh explosions, which exalt...
$ 26.50
Sweet, fragrant and refined, it has a remarkable long-lasting aroma. Dissolved in hot water and...
$ 26.50
A good way to try purer chocolate. The first bite immediately produces a tangible sensation...
$ 17.50
For those who love the purity of flavors: to taste our beans is like a...
$ 26.50
Three different varieties of arabica cultivated in our plantation Nova Moca, all three tasting surprisingly...
- 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.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...
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....