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.
The name Chuao brings to mind the legend of the Mayan cocoa, a primitive taste, an earthly paradise where the "food of the gods" grows. It wasn't easy for Amedei Chocolates to purchase and process these beans, and proved even more challenging for Cecilia Tessieri to "tame" the wild bean, which had never been tasted in the true form. She discovered that after a 20 day aging period, this chocolate- unlike any other- continues to develop and improves its acidity and aroma.
Tasting notes: Plum & Red Fruit
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