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Pincay Metate 60%
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...
Maranon of Peru 73%.
This cocoa is produced by my friend Dan who has been living in Peru for years and growing cocoa using strict methods. So much so that it is called, the best cocoa in the World. As you know I don't believe in these rankings because the best doesn't exist, but this...
Profession Chocolate the New Online Course by silvio bessone
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...
Chocolate is a set of dry substances dissolved in Cocoa Butter!
Fresh cocoa fruit Chocolate A Story to Tell Talking about Chocolate would seem simple but it is not. A dry answer with no alternatives since for good or bad it always comes down to this exact formula! For months now I have been curating a column about cocoa in Pastry...
The new online course Conscious Consumer
An online course for Conscious Consumers? It has been a few weeks since the start of my online Video Course "Conscious Chocolatier." Some participants were for real chocolatiers and some enrolled in the "Chocolate Profession" course. Many who enrolled in the course,...
Silvio Bessone presents the new collection of Chocolates for 2019.
New Praline Collection 2019 by Silvio Bessone After months of research first and work later, I was finally able to finalize the collection that will feature boxes for Christmas 2018 and Valentine's Day 2019. I wanted to use fruit from my local area, but especially the...
Profession Chocolate the New Online Course by silvio bessone
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...
Chuao cocoa, between myth and legend
The real and alleged samples "Chuao's cocoa." Journey into the Ancestral History of Cocoa Between Legends and Myths Chuao a WONDERFUL place! I've been to Chuao at least four times in the last three years alone, and I must admit that even without cocoa it would be the...
An exciting trip to Japan 2017
Journey through emotions in Japan In February 2017 I embarked on my first promotional trip to Japan, an unforgettable experience. Thanks to the partner company I have in Japan and my wonderful collaborator Aki, we can say that today the Silvio Bessone brand is one...
Chocolaty Valentine’s Day By Silvio Bessone
The sweetest Valentine's Day you can imagine! There are less than 40 days until the he sweetest holiday in the year, Valentine's Day! Where love is combined with good things. There is no better place to spend this sp lendida holiday.Just for the 2012...
Cocoa at risk of extinction! Reflections of an Expert by Silvio Bessone
Cocoa at risk of extinction! Today a friend brought to my attention an article published in Repubblica.it, by Eleonora Cozzella, claiming that cocoa is at risk of extinction! I often read news like this, at least once a year big sisters team up with a study from major...
Deep condolences on the Death of Gualtiero Marchesi!
I am deeply moved by the passing of the great Maestro Gualtiero Marchesi. A man of great gastronomic culture and knowledge. A Man of style and frankness who disdained easy solutions and tricks of cleverness. World Cuisine loses one of the greatest interpreters of...
Designer chocolates, for a unique Christmas!
From Nature Endless Emotions of Milk and Cocoa. Tom Hanks said in Forest Gump "Life is like a box of Chocolates, you never know what you're going to get!" (Yeah because no one has ever given him a box of my Chocolates as a gift! otherwise he could not have claimed...
New Year’s Eve with Dive into Chocolate!
This year, December 31 live it gluttonous and fun with a chocolate bath! Once again this year, after the great successes of the past years, Cioccolocanda proposes the Chocolaty New Year's Eve! The Cioccolocanda is a simple CioccoAlberghiera facility set within Silvio...
The Bales on Chocolate! From the REPORT service
Report 's spotlighted Bales on Chocolate! aired on Monday, Oct. 23, and re-run on Saturday, Oct. 28, a wanted to put a magnifying glass on some of the vices that are evinced in the world of Chocolate! The question mark is not whether an artisan chocolatier makes his...
Silvio Bessone No Balls! Only Chocolate!
I am Silvio Bessone and I don't tell lies! I read in a post written by a world-renowned Master Pastry Chef, that Chocolate produced by an Artisan would not be safe, as it would not be able to guarantee bacteriological purity and food safety! Perhaps this is an attempt...