Created through a reinterpretation of traditional concepts, these four chocolates adjust sweetness to modern tastes while preserving the flavors and aftertaste of the ingredients.
PRALINÉ NOIR Nut Dark Chocolate
Fully utilizes almonds of the Palma Giandente variety from Sicily, with a long history of cultivation. By reducing roasting time and controlling sugar content to the extreme, it showcases the unique natural sweetness and aroma of this variety. The coarsely ground, aromatic almonds provide a crispy texture, combined with the magnificent Peru cocoa with a nutty flavor, offering a delightful taste experience.
PRALINÉ LAIT Nut Milk Chocolate
Made with the finest hazelnuts from Piedmont, Italy, known as "Round Leg Rendeletti." By lowering the sugar content, finely grinding, and aerating the hazelnuts, it delivers a light and pleasant texture. Paired with Ecuador cocoa that leaves a floral aftertaste, it achieves a perfect combination of hazelnuts and rich sweetness.
CAFÉ NOIR Coffee Dark Chocolate
Uses two medium-roasted coffee beans. It blends the fresh citrus notes of Kilimanjaro coffee beans with the sweet and gentle aroma of Papua New Guinea coffee beans, reminiscent of apples and plums. From the Madagascar cocoa, it emanates the aroma of premium Italian espresso and a bitter aftertaste.
CARAMEL LAIT Caramel Milk Chocolate
Suppresses the typical sweetness of caramel mousse and highlights the flavor of caramel itself. Instead of sugar sweetness, it adds rare Tahitian vanilla with anise and honey-like delicate fragrance. Made with Ghana cocoa, which has a coconut aroma, it creates a moderately sweet, rich milk caramel chocolate.