Grezzopuro, Ciokarrua's Modica Bean to Bar Chocolate 06/02/2025 - As is well known, the last few months for all products derived from cocoa have been characterized by great instability, given the great uncertainty of the prices of cocoa masses, the material then processed by chocolatiers.
Ciokarrua is among the few entities in Italy that produces a bean to bar chocolate, but what does it mean and what does it entail?
This requires first and foremost the direct sourcing of the raw material from those who grow it, followed by an in-depth study of the Cacao bean.
Efforts that lead, however, to a product with a totally distinctive and peculiar taste compared to other chocolates thanks to the customization of roasting and other processes.
Ciokarrua for its Grezzo puro line, made precisely with the bean to bar method, starts with single-origin Caquetà cocoa beans exclusively selected and imported from Colombia.
The end result is a chocolate that maintains its characteristic raw texture, but with a natural smoothness and aromas reminiscent of hazelnut and milk while having among its ingredients only Raw Cacao and Raw Cane Sugar.
As the term explains in this technique we start from the cocoa bean itself and not from a mass as is normally done.
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