IL CIOCCOLATO ARTIGIANALE

HANDMADE CHOCOLATE

Ancient machinery processes cocoa, cocoa butter, sugar, and milk, following the timing and methods of the past. And voilà, our artisanal chocolate: dark, milk, and hazelnut chocolate bars, chocolate-covered candied clementines, filled chocolates, liquor-infused cherries, Easter eggs, and festive creations.

Each creation is a tribute to the tradition of Italian chocolate, enhancing authentic flavors and carefully selected ingredients. And for connoisseurs of 19th-century chocolate, there’s Santé chocolate, an unconched chocolate of French origin made solely of cocoa and sugar in equal parts—once known as a healthy food and now a symbol of fine-quality chocolate.

I prodotti della Bottega
All HANDMADE CHOCOLATE SUGAR-COATED SWEETS ROMANENGO PACKAGING CONFECTIONER'S SWEETS Fondants and pastilles CANDIED FRUIT AND FLOWERS JAMS AND PRESERVES FRUIT AND FLOWER SYRUPS
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THE EXCELLENCE OF GENOESE ARTISANAL CHOCOLATE

Romanengo artisanal chocolate represents over two centuries of mastery in cocoa processing. The selection of raw materials

We favor controlled origin and fair trade cocoa, processed with artisanal methods that preserve its organoleptic characteristics and natural benefits, guaranteeing an authentic and intense flavor in every product. Our dark chocolate bars contain cocoa percentages ranging from 64% to 80%, to satisfy every palate.

ARTISANAL PROCESSING AND CENTURIES

In our chocolate shop, every phase of processing takes place according to techniques handed down through generations. Slow conching allows us to obtain chocolate with a velvety texture and complex aromatic profile. Our traditional style chocolates represent the maximum expression of this centuries-old art.

A COMPLETE RANGE FOR EVERY TASTE

Our artisanal chocolate shop offers an extraordinary variety: from milk chocolate bars to more refined creations like Santé chocolate with cinnamon scent. The specialties that combine chocolate with our candied fruits are not missing, like orange peels covered in dark chocolate and candied clementines covered in chocolate.

THE PERFECT MARRIAGE: CHOCOLATE AND CANDIED FRUIT

The meeting between our artisanal chocolate and candied fruit from the Genoese tradition creates unique combinations. The dark chocolate bar with candied orange is a perfect example of how two excellences can merge in a harmony of flavors. Our gift boxes often celebrate this extraordinary combination.

FAQ
How should artisanal chocolate be stored?
Chocolate should be stored in a cool, dry place, at a temperature between 15-18°C, away from heat sources and odors. Avoid the refrigerator which can cause condensation and alter the chocolate structure. Under the right conditions, it keeps for several months.
What's the difference between artisanal and industrial chocolate?
Artisanal chocolate is distinguished by the selection of raw materials, long processing times, absence of added vegetable fats and preservatives. Conching can last up to 72 hours compared to the few hours of the industrial process, resulting in a more aromatic and digestible product.
Why is dark chocolate considered healthier?
Dark chocolate contains more cocoa and less sugar compared to milk chocolate. The higher the cocoa percentage, the greater the benefits: antioxidants, minerals and substances that promote good mood like phenylethylamine and tryptophan.
How should artisanal chocolate be tasted?
To appreciate artisanal chocolate, let it melt slowly in your mouth without chewing. The ideal tasting temperature is 20-22°C. Start with lower cocoa percentages and gradually increase to educate the palate to the more complex notes of dark chocolate.
What is Santé chocolate?
"Santé" chocolate is prepared following the nineteenth-century recipe, using exclusively cocoa and sugar in almost equal proportions, without any other ingredient. The lack of conching, then unknown, gives the chocolate a dense and not very moldable paste, ideal for grating or melting in a cup, as it was traditionally consumed. This chocolate was considered an excellent food and was called "Santé" to distinguish it from common chocolates, often adulterated, and for its natural beneficial properties.