Slitti's award winning chocolate, made in Tuscany
Andrea Slitti is a supporter of “Pure Chocolate” and elaborates on the recipes of his chocolates without soy lecithin, but only with natural vanilla. His creative skills provide us with unique products: chocolate spoons which melt slowly whilst stirring coffee and “Lattenero”, a new line of milk chocolate with a particular taste given by the high percentage of cocoa (available with 45%, 51%, 62% or 70% of cocoa), a line which has made even milk chocolate a “High-Quality Chocolate”.
A brief history of cocoa, from the origin to the the modern age of chocolate.
Cocoa is the dried and fully fermented fatty seed of the cacao tree. There are three main varieties of cacao: Forastero, Criollo, and Trinitario. All about the cocoa plant, procuction, harvesting and processing.