M�rke: CLAUDIO CORALLO

Intense and crunchy sweet. The pieces of toasted cocoa beans mixed with chocolate recall the scents of freshly picked cocoa.

The ideal temperature for tasting this chocolate is 27-28ºC.

WHY CHOCOLATE CLAUDIO CORALLO IS UNIQUE?
-Why is so good that it does not need to add vanilla or other aromas.
-Why our chocolate is born in the plantation: we are the only chocolate producers to produce our cocoa with 40 years of real experience on the ground.
Our plants are the descendants of the first cocoa plants that arrived in Africa, in Príncipe around 1819.
In the plantation all the works are followed with the utmost care in order to produce the best cocoa possible.
Each stage of the production process is scrupulously controlled. In this way Claudio transforms his grains of cocoa into the purest form of chocolate.
In its chocolate it is fresh, pure and intense, the scent of freshly picked cocoa.