- 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.
|H I G H L I G H T I N G T H E M O S T I M P O R T A N T E V E N T S|
IN THE NEWS | "Claudio Corallo also has plans for the main house in Terreiro Velho Roça. Besides the living area, it will house a laboratory and a training centre. Corallo is the Italian that changed the face of cocoa and of São Tomé and Príncipe coffee. He gave them a quality seal.” VOLTA AO MUNDO Magazine by Monica Franco
IN THE WORLD | President Manuel Pinto da Costa and Taiwanese President Ma Ying Jeou, visiting for a tasting of our chocolate & coffee.
IN THE NEWS | Alegio Chocolaté / Claudio Corallo - (Palo Alto California)
"...the experience was memorable, and even better, they're trying to change the culture of chocolate, not trying to sell you something. Ironically, they stopped me from my Costco ways, and actually slowed me down from buying too much. Total respect for this type of business practice. I will definitely be coming back for all future chocolate gifts." - David W. / Yelp
IN THE NEWS | "The best chocolate in the world doesn't come from Switzerland or Belgium, but from a tiny island-state of the West coast of Africa. The farmer is Italian. | by Claudius LuderMAY
IN THE WORLD | in Rome participating in the "Terraviva in degustazione".
LE ISOLE DEL CIOCCOLATO
by Marina Conti / Photos Alex Masi
With the courage of a radical choice and totally sustainable Corallo creates the food of the future (link).
IN THE WORLD | The Dutch Press launch a tasting presentation of our brand.