📑 Editoriale

Dear readers, today I want to reveal a delicious secret that could change your perspective on health and wellness: chocolate. Yes, you read that right, chocolate can bring joy not only to the palate, but also to the mind and body. In this article, we will explore the...

Love is a sweet and passionate feeling, just like chocolate. What if we could combine these two elements to create a unique and memorable experience for couples? Welcome to the world of Couple’s Bath in Chocolate, an experience that promises to spark and ignite passion in a deliciously intimate way

Chocolate: A Dive into Wellness Dear readers, today I want to reveal a delicious secret that could change your perspective on health and wellness: chocolate. Yes, you read that right, chocolate can bring joy not only to the palate, but also to the mind and body. In...

The secrets of the great professionals Success is that intangible thing, which rewards you for all the efforts you have made. That feeling of having dedicated one's life to something and having received the proper recognition for it in the back! Unfortunately, too...

Almost 35 years have passed since June 6, 1986, when we opened our company's first office in Loano at 45 Gazzi Street. It was called Delight Bakery, and Mary and I were little more than kids. I was 20 and she was 18. A lot has happened since that day; two daughters,...

Easter has always celebrated resurrection, joy after sorrow. In this time of suffering from human losses and restrictions on affections and friendships, I can only contribute virtually to the joy of the eyes and soul with this short clip I recorded some time ago. And...

Cacao Porcelain from Venezuela Venezuela: it is an extraordinary country, it has maintained for two centuries its cocoa culture and method of process. He developed knowledge and techniques until the 1970s-80s with truly amazing results. CHUAO, the most famous cocoa in...

Every time you buy or give a useless thing you harm yourself and the environment! https://vimeo.com/327531210 Have you ever thought about how much crap is put as surprises in Easter eggs every year? Plastic chinooks without the slightest value! Ruminate! that children...

Dal 27 febbraio al 2 marzo 2025 – Piazza Vittorio, Torino
🍫 La Fabbrica del Cioccolato della Città di Torino porta la firma di Silvio Bessone!

Torino, da secoli culla dell’arte cioccolatiera, torna a ospitare CioccolaTÒ 2025, la kermesse che celebra il cioccolato in tutte le sue forme. La Fabbrica del Cioccolato Artigianale, guidata dal Maestro Silvio Bessone, sarà il cuore pulsante dell’evento, riproponendo l’antica tradizione della lavorazione del cioccolato, dalla selezione delle fave di cacao alla creazione di praline e cioccolatini artigianali incartati a mano.

A pure taste experience, handcrafted according to the Bessone Methiod Process method. Introduction:99% cocoa mass, made from the finest personally selected cocoa beans, is the quintessence of chocolate. After tasting the roasted beans, the transition to cocoa mass...

Dear readers, today I want to reveal a delicious secret that could change your perspective on health and wellness: chocolate. Yes, you read that right, chocolate can bring joy not only to the palate, but also to the mind and body. In this article, we will explore the...

The secrets of the great professionals Success is that intangible thing, which rewards you for all the efforts you have made. That feeling of having dedicated one's life to something and having received the proper recognition for it in the back! Unfortunately, too...

Thischocolate was born out of the need to make a Chocolate with the highest quality African cocoa and 100% controlled supply chain. Having met the Sisters of Mbingu was providential; in one year I made two trips to Tanzania to help the sisters improve their production...

Franciscan Sisters of Mbingu Tanzania 2016 Passing on knowledge to increase everyone's satisfaction In 2016 I made two visits to Mbingu, with my friends Marco Bosio and Enzo Gaboardi. Lo purpose was to help a core group of Franciscan Sisters optimize and Make their...

Every time you buy or give a useless thing you harm yourself and the environment! https://vimeo.com/327531210 Have you ever thought about how much crap is put as surprises in Easter eggs every year? Plastic chinooks without the slightest value! Ruminate! that children...

This has always been called the best cocoa in the world, yes the first and legendary Chuao, the only cocoa in the world to have certification of origin. I have known Sora (the president of the Chuao cooperative) for many years, and although her grandson now runs the...

This chocolate is a first among my productions i as it is a Raw cacao. I took the best cocoa I had and had firsthand knowledge of fermentation and drying. Maximilian has always inspired me with confidence. I analyzed it from raw and looked for any pathogens that might...

CHOCOLATE PROFESSION BY SILVIO BESSONE. Finally after years of work, the first Italian online course for chocolate professionals is finally ready. Many friends and colleagues asked me to share this knowledge of mine with them; I was reluctant to want to put the fruit...

Dal 27 febbraio al 2 marzo 2025 – Piazza Vittorio, Torino
🍫 La Fabbrica del Cioccolato della Città di Torino porta la firma di Silvio Bessone!

Torino, da secoli culla dell’arte cioccolatiera, torna a ospitare CioccolaTÒ 2025, la kermesse che celebra il cioccolato in tutte le sue forme. La Fabbrica del Cioccolato Artigianale, guidata dal Maestro Silvio Bessone, sarà il cuore pulsante dell’evento, riproponendo l’antica tradizione della lavorazione del cioccolato, dalla selezione delle fave di cacao alla creazione di praline e cioccolatini artigianali incartati a mano.

A pure taste experience, handcrafted according to the Bessone Methiod Process method. Introduction:99% cocoa mass, made from the finest personally selected cocoa beans, is the quintessence of chocolate. After tasting the roasted beans, the transition to cocoa mass...

Dear readers, today I want to reveal a delicious secret that could change your perspective on health and wellness: chocolate. Yes, you read that right, chocolate can bring joy not only to the palate, but also to the mind and body. In this article, we will explore the...

The secrets of the great professionals Success is that intangible thing, which rewards you for all the efforts you have made. That feeling of having dedicated one's life to something and having received the proper recognition for it in the back! Unfortunately, too...

Thischocolate was born out of the need to make a Chocolate with the highest quality African cocoa and 100% controlled supply chain. Having met the Sisters of Mbingu was providential; in one year I made two trips to Tanzania to help the sisters improve their production...

Franciscan Sisters of Mbingu Tanzania 2016 Passing on knowledge to increase everyone's satisfaction In 2016 I made two visits to Mbingu, with my friends Marco Bosio and Enzo Gaboardi. Lo purpose was to help a core group of Franciscan Sisters optimize and Make their...

Every time you buy or give a useless thing you harm yourself and the environment! https://vimeo.com/327531210 Have you ever thought about how much crap is put as surprises in Easter eggs every year? Plastic chinooks without the slightest value! Ruminate! that children...

This has always been called the best cocoa in the world, yes the first and legendary Chuao, the only cocoa in the world to have certification of origin. I have known Sora (the president of the Chuao cooperative) for many years, and although her grandson now runs the...

This chocolate is a first among my productions i as it is a Raw cacao. I took the best cocoa I had and had firsthand knowledge of fermentation and drying. Maximilian has always inspired me with confidence. I analyzed it from raw and looked for any pathogens that might...

CHOCOLATE PROFESSION BY SILVIO BESSONE. Finally after years of work, the first Italian online course for chocolate professionals is finally ready. Many friends and colleagues asked me to share this knowledge of mine with them; I was reluctant to want to put the fruit...