We have selected an extraordinary cocoa in Ecuador and the raw materials used are organic certified and come from
fair trade producers and Slow Food presidia with respect for
small indigenous communities, the environment and biodiversity
Our chocolate is traditionally made according to the age-old Modica cold
working process. Throughout the process
the temperature never exceeds 45 degrees
Celsius. In this way, all the cocoa’s 
unique and aromatic notes and the
ingredients’ beneficial properties are fully preserved.
