The story of chocolate began in Central America around 4,000 years ago, thanks to the Maya and the Aztecs who first prepared a drink called Xocoātl, made from cocoa flavoured with spices or vanilla. The cocoa plant was considered divine in origin, so much so that its scientific name still remains Theobroma Cacao, literally “food of the gods”.Since then, human ingenuity and curiosity have given life to countless recipes, transforming the humble cacao bean into the many different varieties of chocolate we know today. Today, chocolate is defined by the European Directive on the matter (2000/36/EC on cocoa and chocolate products intended for human consumption) as: A product obtained from cocoa products and sugars, containing a minimum total dry cocoa solids content of 35%, of which not less than 18% is cocoa butter and not less than 14% fat-free cocoa solids. WHITE CHOCOLATE White chocolate is easy to recognise for its creamy ivory colour. It is made by combining sugar, cocoa butter, milk, vanilla and lecithin (a natural emulsifier). Its aroma profile is predominantly sweet, with notes of milk and vanilla. Good quality white chocolate has a rich, soft and creamy texture, a characteristic that comes from the cocoa butter base.As it lacks the fruity and bitter complexity of traditional chocolate, it pairs beautifully with flavours such as delicately salted pistachio (a must-try!).White chocolate is unique because it contains no cocoa solids. Cocoa powder is, in fact, the ingredient that gives chocolate its characteristic brown colour and the flavour we all love. MILK CHOCOLATE Milk chocolate is a timeless classic we’ve known and loved since childhood. With its light brown colour, enticing aroma and enveloping flavour, it’s undoubtedly the most popular type of chocolate!Milk chocolate typically has a sweet flavour profile, with hints of milk and caramel and a subtle vanilla aftertaste.This doesn’t mean all milk chocolate is the same! Depending on the cocoa origin, the flavour may vary: our Milk Chocolate Bar 47% Venezuela Cocoa, for example, recalls notes of dried fruit, ripe cherries and creamy milk. DARK CHOCOLATE Dark, bold and intense: dark chocolate must contain at least 45% cocoa, while extra dark or “dark” varieties go from 70% up to 100%!Dark chocolate is undeniably the most bitter variety, but also the richest in health benefits. It is naturally free from dairy, making it the perfect option for those following a vegan diet or who are lactose intolerant.The flavour profile and intensity of dark chocolate vary widely depending on cocoa origin: Ecuador for strong, decisive notes; Venezuela for exotic aromas; Peru for a delicate bouquet… GIANDUIA CHOCOLATE This ancient recipe is an entirely Italian creation, credited to Turin’s master chocolatiers, who replaced part of the cocoa with Nocciola Piemonte IGP (the prized Piedmont hazelnut) to reduce costs during Napoleon’s economic blockade against British products, which lasted until 1813.Initially, hazelnuts were added in small pieces, later toasted and finely ground to create an even smoother, creamier blend. This new chocolate was christened Gianduia, in honour of a traditional Carnival mask — and it gave birth to the world’s first individually wrapped chocolate: the Gianduiotto! RUBY CHOCOLATE The newest variety of chocolate, Ruby stands out for its naturally pink hue, the result of a special fermentation process. The cocoa beans used are grown in regions including Ivory Coast, Ecuador, Brazil and Madagascar.Ruby chocolate offers a completely different experience from other varieties: neither bitter nor overly sweet, but very aromatic with a slightly tangy note and fruity hints of fresh berries and tropical fruit.
