Claudio Corallo

Sao Tomé and Principe 3 Loucuras - ancient Arabica coffees

3 Loucouras de cafés com chocolate - 3 ancient coffees in chocolate

It's just coffee beans in chocolate, is there a difference ? Many a person has asked themselves this question. And yet the coffees all taste different. Try it out. The coffee comes from the plantation Nova Moca on Sao Tomé and Principe.

Grown according to holistic guidelines.

Ingredients: Cocoa, sugar, cocoa butter, coffee.

Cocoa content: min 51%

Handmade single origin chocolate from the Terreiro Velho plantation on Sao Tomé and Principe in the Gulf of Guinea off Nigeria, Africa.

Claudio Corallo: "Most people don't have the slightest idea what chocolate is. What it can be."

And indeed, those who taste his chocolate for the first time realize what chocolate can be. His mission is to create the best chocolate in the world. He disdains the long conching process, saying that this machine robs the cocoa of its flavor. At Corallo, the cacao beans are fermented for 16 days, which is unusually long. Classic fermentation takes a maximum of 7 days. He processes the cocoa like a winemaker processes his wine. He is a perfectionist and a purist and consistently goes his own way. He loves three things in his life: Coffee, cocoa and coconuts.

Claudio Corallo Sao Tomé and Principe 3 Loucuras ancient Arabica coffees covered with chocolate from the same plantation.