Amedei’s journey starts with foundress Cecilia Tessieri’s small artisanal laboratory and her commitment to excellence. A search that gradually developed through study, passion, and the rediscovery of ancient processing techniques. The raw cocoa pods selected by Amedei from plantations are harvested and sent directly to Tuscany, to be turned into true art pieces by their chocolatiers, who masterfully dose and hand-process a small number of selected ingredients.
In March of 2013, Amedei's Blanco de Criollo Chocolate Bar received the "Gold" Award (read Top Honors) in the "Best Dark Chocolate Bean-To-Bar" Category at the Academy of Chocolate in London, akin to the Oscars of Fine Chocolate!
Tasting notes: Berry & Mushroom
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