{"id":3393,"date":"2017-12-12T15:45:25","date_gmt":"2017-12-12T14:45:25","guid":{"rendered":"https:\/\/blog.silviobessone.it\/2023\/10\/designer-chocolates-for-a-unique-christmas\/"},"modified":"2023-10-26T12:02:47","modified_gmt":"2023-10-26T10:02:47","slug":"designer-chocolates-for-a-unique-christmas","status":"publish","type":"post","link":"https:\/\/blog.silviobessone.it\/en\/2017\/12\/designer-chocolates-for-a-unique-christmas\/","title":{"rendered":"Designer chocolates, for a unique Christmas!"},"content":{"rendered":"

From Nature Endless Emotions of Milk and Cocoa.<\/h1>\n

Tom Hanks said in Forest Gump “Life is like a box of Chocolates, you never know what you’re going to get!” <\/em><\/strong><\/span><\/h4>\n

(Yeah because no one has ever given him a box of my Chocolates as a gift! otherwise he could not have claimed this).<\/strong><\/p>\n

Making signature Chocolates, for a unique Christmas you can! This year our assortment had a major change with the novelty of milk produced by our own cows!<\/p>\n

\"\"

Silvio and Luciano with the cows at the Pasture<\/p><\/div>\n

Our Milk Chocolate is produced entirely on the farm. Starting with freshly milked milk from cows raised freely and with respect for animal welfare. Our cows are not fed grain or other feed aimed at increasing their yield but only grass, hay and legumes suitable for giving maximum milk fragrance.<\/p>\n

Constant testing assures us that it is absolutely free of inhibitors and antibiotics, and the bacterial quality every day from an absolutely excellent average for fresh milk.<\/p>\n

Milk processing, in-house, with CE N\u00b0 (S3C57) recognition allows us to be able to be the only company in the World that makes its own Milk Chocolate with direct row control, and to even be able to guarantee the name of the Cow that helped produce that chocolate! This month’s Batch was produced from the milk of 24-month-old cow Mandola, which is white peppered with chocolate brown<\/strong>.
\n<\/strong><\/p>\n

In addition to the best possible milk, I personally went to choose my cocoas originally, last year I went to Tanzania, Ivory Coast, Ecuador, Bolivia, Mexico and Venezuela! I would say that the only way to be able to discover the best hidden treasures in the world is to move around and visit people with noble principles.<\/p>\n

For this season’s cocoa the protagonists are two Massimo PIncay of Esmeralda Region !Ecuador) visited on December 21, 2016 and I received his cocoa in late April 2017 and with that particular cocoa I covered the dark chocolates in this box.<\/p>\n

Me with Maximilian Pincay on the Esmeralda Ecuador plantationMaximilian has done incredible work over the years, going against the grain of his competitors or colleagues, he chose to select the best cocoa varieties from his region himself and did an experimental planting from seed. Then choosing around the region the most fertile plants that yielded fragrant and healthy fruit. By propagating that genetic material by grafting onto the seeded strains, he was able to find that row 12 was the one that most closely met the criteria needed to survive with cocoa. Such genetic heritage, coupled with the great industriousness of his femiglia allowed Maximilian to become a reference for the Esmeralda area and especially to become my official supplier.Thank you Maximilian for your passion and tenacity<\/p>\n

\"Cocoa

Me with Maximilian Pincay on the Esmeralda Ecuador plantation.<\/p><\/div>\n

The chocolates inside the Christmas Apothecary box.<\/strong><\/h1>\n

<\/h3>\n

\"\"<\/h3>\n

Gorzegna Apricot<\/strong><\/h2>\n

(Vicoforte)<\/h3>\n
\n\t\t\t\t\t

Pralina all\u2019Albicocca<\/span><\/span><\/h3>\n\t\t\t\t\t
Leonardo line milk chocolate, Pincay dark chocolate, Gorzegna Vicoforte apricot pulp.<\/p>\n

Ingredients: Esmeralda Pincay Cocoa, Chuao Venezuela Cocoa, Fresh Pulverized Milk<\/strong> ( Blackberry Cow), Cane Sugar, Natural Cocoa Butter (Venezuela), Apricot Pulp, Glucose, Soy Lecithin<\/strong> Tonka Bean, Natural Vanilla.<\/div>\n\t\t\t\t<\/div>\n

\"Barolo<\/p>\n

Barolo Chinato<\/strong><\/h2>\n
\n\t\t\t\t\t

Cioccolatino Barolo Chinato<\/span><\/span><\/h3>\n\t\t\t\t\t
Tanzania Sister Mbingu Dark Chocolate, Barolo Chinato al Gianoglio<\/p>\n

Ingredients: Mbingu Tanzania cocoa, cane sugar, natural cocoa butter (Africa) Glucose, Gianoglio Barolo Chinato, soy lecithin<\/strong>, vanilla<\/div>\n\t\t\t\t<\/div>\n

\"Moscato<\/p>\n

Moscato d’Asti<\/strong><\/h2>\n
\n\t\t\t\t\t

Moscato d'Asti<\/span><\/span><\/h3>\n\t\t\t\t\t
Leonardo line milk chocolate, Esmeralda Pincay dark chocolate, Cerutti Moscato d’Asti.<\/p>\n

Ingredients: Esmeralda Pincay cocoa, Chuao Venezuela cocoa, Fresh pulverized milk<\/strong> (Cow Blackberry), Cane Sugar, Natural cocoa butter (Venezuela) Moscato d’Asti DOCG, Glucose, Soy Lecithin<\/strong> Tonka Bean, Natural Vanilla.<\/div>\n\t\t\t\t<\/div>\n

\"\"<\/p>\n

Coffee Creamer<\/strong><\/h2>\n
\n\t\t\t\t\t

Cremino al Caff\u00e8<\/span><\/span><\/h3>\n\t\t\t\t\t
Ingredients: Arabica ground coffee, Leonardo line milk chocolate, Casotto Valley Hazelnut, White Chocolate.<\/div>\n\t\t\t\t<\/div>\n

\"\"<\/p>\n

Panettone Chocolate<\/strong><\/h2>\n

\n\t\t\t\t\t

Cioccolatino al Panettone<\/span><\/span><\/h3>\n\t\t\t\t\t
Esmeralda Pincay chocolate, Yeast dough, Raisins, Orange peel, Diamond Cedar peel.<\/p>\n

Ingredients: Mbingu Tanzania cocoa, brown sugar, natural cocoa butter (Africa) Glucose, Soy Lecithin, 00 flour, Butter, <\/strong>Candied Orange Peel, Candied Cedar Peel, Raisins, Alcohol, Eggs <\/strong>, vanilla.<\/div>\n\t\t\t\t<\/div><\/p>\n

\"\"<\/p>\n

Tiramisu Chocolate<\/strong><\/h2>\n
\n\t\t\t\t\t

Cioccolatino al Tiramis\u00f9<\/span><\/span><\/h3>\n\t\t\t\t\t
Espresso coffee, Esmeralda Pincay chocolate, Sponge cake, Cream.<\/p>\n

Ingredients: Mbingu Tanzania cocoa, cane sugar, Natural cocoa butter (Africa) Glucose, Soy Lecithin. Filling Fresh dehydrated milk, Cocoa butter, cream, espresso, cocoa butter, 00 flour, Alcohol, Eggs, natural vanilla.<\/div>\n\t\t\t\t<\/div>\n

\"\"<\/p>\n

Gianduiotti<\/strong><\/h2>\n
\n\t\t\t\t\t

Gianduiotti<\/span><\/span><\/h3>\n\t\t\t\t\t
Produced with Casotto Valley Hazelnuts and Matale Sri Lanka Cocoa. Milk from our Cows.<\/p>\n

Classic: Casotto Valley Hazelnut<\/strong>, Milk Powder<\/strong>, Cocoa, Sugar, Cocoa Butter, Natural Vanilla.<\/p>\n

Filling: Casotto Valley Hazelnut<\/strong>, Milk Powder<\/strong>, Cocoa, Sugar, Cocoa Butter, Natural Vanilla<\/p>\n

Dark: Casotto Valley Hazelnut<\/strong>, Cocoa, Sugar, Cocoa Butter, Natural Vanilla<\/div>\n\t\t\t\t<\/div>\n

 <\/p>\n

\"\"<\/p>\n

Tablet 100gr<\/strong><\/h2>\n
\n\t\t\t\t\t

Tavoletta 100gr<\/span><\/span><\/h3>\n\t\t\t\t\t
Chocolate bar. Esmeraldas “Quinche” (Ecuador) Cacao 69%.<\/div>\n\t\t\t\t<\/div>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 this). Making signature Chocolates, […]<\/p>\n","protected":false},"author":3,"featured_media":1237,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[642,37,36],"tags":[],"yst_prominent_words":[165,170,164,174,167,172,169,160,181,171,180,166,161,177,162,176,163,182,173,168],"class_list":["post-3393","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bean-to-bar-en","category-cocoa-in-cuisine","category-fairtrade-cocoa"],"_links":{"self":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3393","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/comments?post=3393"}],"version-history":[{"count":1,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3393\/revisions"}],"predecessor-version":[{"id":4843,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/3393\/revisions\/4843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media\/1237"}],"wp:attachment":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media?parent=3393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/categories?post=3393"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/tags?post=3393"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=3393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}