Baratti e Milano Tavoletta Cioccolato con Pera, Miele e Mandorle
This Baratti & Milano masterpiece combines decadent milk chocolate with real Pear, Honey and Almonds. As in all Baratti & Milano products, there are only natural ingredients used to produce this wonderful confection. This amazing milk chocolate, created from carefully sourced cacao beans blended with Europe's finest milk from Normandy cows, melts in your mouth. The delicate softness from the pears and rich sweetness of the honey is combined with almonds from Sicily for a perfect element of crunchy texture. Total delizioso. Buon appetito!
The Chocolate of the Royal House of Savoy (Kings of Italy which ruled until 1945)
Established 1858, Torino, Italia
Baratti e Milano was established in 1858 and is considered one of the worlds premier chocolate makers. The perfect chocolate of Baratti & Milano melts in your mouth and leaves a clean finish after it's gone. Pure happiness in chocolate form. Famous wine writer Ian D'Agata has said, "Baratti e Milano is the 'Grand Cru' of Chocolate".
Its founders, Ferdinando Baratti and Edoardo Milano, in 1858 opened a confectionery in Torino(Turin). The two enterprising young men moved to Turin during the industrial revolution and together succeeded in establishing themselves in a short time as the chocolate makers to the Royal family of Savoy.
The Baratti & Milano company, has passed the milestone of 160 years. Like few other companies, it has remained in business all this time, surviving two great wars, and is often the protagonist of history, inspires fashion and customs the world over.
To this day, great care is taken in the selection and control of the cacao, working directly with farmers in the growing and harvesting countries: Ecuador and Ghana, being one of the only companies to produce their own cacao mass and butter, and sources the best ingredients available from the best farmers within Italy. Utilizing only the best raw ingredients and processes, Baratti & Milano creates the most perfect sweets, fit for a king.