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A chocolate lovers dream box taking you through the history of iconic Italian chocolatiers while providing rich flavor sensations from the 1500s to today. Italian chocolate decadence in a box.
-7 historic styles of Italian chocolates from luxury producers including:
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1560 The first hot chocolate served on the Peninsula was served in Torino at the court of Savoy in 1560 (Represented by Gran Caffè L’Aquila Luxury Hot Chocolate)
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1585: Modica Chocolate (Modica, Sicily)
- 1796: Majani (Bologna, Emilia-Romagna)
- 1835 William DiCarlo (L'Aquila, Abruzzo)
- 1865: Caffarel (Piemonte)
- 1907: Perugina (Perugia, Umbria)
- 1990: Amedei (Pisa, Tuscany)
- 2022: Gran Caffe l’Aquila & Massimo Carnio
-A history of Italian chocolate with information on each chocolatier and their signature chocolates
-Gift Box
Here are the details on the chocolates:
1) 1560 The first hot chocolate served on the Peninsula was served in Torino at the court of Savoy in 1560 (Represented by Gran Caffè L’Aquila Luxury Hot Chocolate)
The history of chocolate on the Italian peninsula begins with hot chocolate enjoyed in the Royal Court of Savoy which we recreate in a luxurious Italian style hot Chocolate. Rich, decadent & structured, our proprietary chocolate blend features poetic notes of citrus flowers, dried berries, molasses & sweet spice. Close your eyes and transport your senses to an Italian chocolate paradise. Gran Caffè L’Aquila Cioccolata Calda is Passione Italiana.
2) 1585- Sicily - Modica Chocolate by Peluso
A must try for chocolate lovers!! A step back in time and chocolate history. The chocolate of Modica is made in small batches following an Aztec recipe brought over by the conquistadors hundreds of years ago in the town of Modica, Sicilia.
Originally known as “xocóatl”, a product that the people of Mexico obtained from cocoa beans crushed on a stone called “metate”, which released the cocoa butter and obtain a grainy paste.
The process was taught to locals in Modica, without passing to the industrial stage. In cold processing, the cocoa does not pass through the phase of conching: the cocoa paste is processed at 40° with added granulated sugar; failing to melt or blend, the sugar gives the chocolate of Modica the characteristic “rough” appearance of the grainy texture. It is made today the same way it has been made for centuries. Enjoy a unique and decadent chocolate experience.
3) 1796- Emilia-Romagna- Majani -Majani Scorza & "Fiat Chocolate"
Historic Scorza chocolate which was the first ever hard chocolate (Non Dairy) and an award wining Fiat cremini chocolate tasting.
Majani was the first chocolate maker to produce hard chocolate from the liquid drinks that were enjoyed by European aristocracy and clergy through the late 1700's. Their original shop opened in the center of Bologna in 1796 and is still in service today.
Their most signature creation is the world famous FIAT cube, made for one of the early FIAT automobiles in 1911. It is a fine chocolate made with four interchanging layers of milk chocolate and various fillings.
4) 1833 - Abruzzo- William DiCarlo- Torrone/Confetti
Located in L’Aquila, in the Abruzzo region of Italy, DiCarlo dates back to its founding in Sulmona, Italy, in 1833 by Francesco Marcone, who registered his son's birth and profession as a confectioner in the same year. The company has been producing artisanal torrone and confetti for nearly 200 years, with a strong attachment to tradition and a commitment to using high-quality ingredients.
5) 1865 Piemonte- Gianduiotto- Caffarel
Chocolate fit for the king of Italy. Caffarel created the Gianduotto in 1865. The
Gianduiotto is the artisanal mother of Nutella featuring Torino milk chocolate infused with Langhe hazelnuts. An explosion of favor.
6) 1907-Umbria- Perugina-Perugina Baci Milk Chocolate
Historic Chocolate Truffle made in Perugia with Hazelnuts and an alluring blend of Milk Chocolate, dark chocolate and a little love note.
Baci means ‘kiss’ in Italian.
7) 1990- Toscana- Amedei-Toscano Black - 70% dark chocolate
Tuscany's premier chocolate maker presents their best selling dark chocolate. Obtained from a blend of Trinitario and Criollo with different percentages of cocoa. Each of them is an invitation to taste and enjoy the clean sensation they leave on the palate, and this is what makes them unforgettable.
The tastefully designed and classically European paper wraps are a prelude to the fine chocolate.
8) 2022: Ciccolato al Caffe-Gran Caffe L’ Aquila & Massimo Canino
Gran Caffe L'Aquila is proud to partner with our good friend, Italian Chocolate Champion, Massimo Carnio to produce an artisanal small batch 55% fondente
chocolate infused with Gran Caffe L'Aquila espresso. Savor the decadent favor of Gran Caffe L'Aquila espresso in Massimo's world class chocolate.
