{"id":4738,"date":"2023-10-09T15:45:07","date_gmt":"2023-10-09T13:45:07","guid":{"rendered":"https:\/\/blog.silviobessone.it\/2023\/10\/dark-chocolate-80-bean-to-bar-low-sugar-content\/"},"modified":"2023-10-26T11:44:28","modified_gmt":"2023-10-26T09:44:28","slug":"dark-chocolate-80-bean-to-bar-low-sugar-content","status":"publish","type":"post","link":"https:\/\/blog.silviobessone.it\/en\/2023\/10\/dark-chocolate-80-bean-to-bar-low-sugar-content\/","title":{"rendered":"Dark Chocolate 80% Bean-to-Bar – Low Sugar Content"},"content":{"rendered":"\n

\n \n CioccoliAMOci by Silvio Bessone: Extra Bitter Chocolate – The Essence of Latin America<\/strong>\n <\/strong>\n <\/h3>\n\n

In every corner of the world, there is a cocoa that tells a story, and in every chocolate bar, there is a journey to be taken. With great passion and artisanal care, from the “CioccoliAMOci” line, I present my latest creation: an extra bitter chocolate, the result of a personal selection of the best cocoa from Latin America.<\/p>\n\n

Journey to the Latin Lands:<\/strong> Latin America, with its biodiversity and history, gives cocoa with unique and unmistakable nuances. I traveled among the most renowned plantations, touching, tasting, and carefully choosing each cocoa bean, in search of perfection.<\/p>\n\n

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Journey to the Latin Lands:<\/strong> Latin America, with its biodiversity and history, gives cocoa with unique and unmistakable nuances. I traveled among the most renowned plantations, touching, tasting, and carefully choosing each cocoa bean, in search of perfection.<\/p>\n\n

The Art of Roasting, in the Heart of Vicoforte:<\/strong> Each chosen bean was then brought to my workshop in Vicoforte, where, under my direct expert hands, it was precisely roasted. This crucial step reveals and amplifies the aromatic notes of the cocoa, and gives the chocolate the depth and character that only custom roasting can provide.<\/p>\n\n

Extra Bitter, Pure Intensity:<\/strong> This tablet is not for the faint of heart. It is an intense and enveloping sensory experience, where the bitterness of cocoa is expressed in all its glory, revealing layers of aromas and sensations that dance on the palate.<\/p>\n\n

Silvio Bessone’s Invitation:<\/strong> In my “CioccoliAMOci” line, every chocolate is a declaration of love for this craft. With this extra bitter creation, I take you on a deep and seductive adventure in which the pure essence of Latin America’s cocoa is revealed in every bite. Leaving no room for remorse, The near absence of sugar makes it ideal for any diet.<\/p>\n\n

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Go to ecommerce<\/a><\/div>\n<\/div>\n\n

Ingredients:<\/strong> <\/p>\n\n

Cocoa mass, Sweeteners: Erythritol, Sucralose, Bulking agent: Polydextrose, Cocoa butter, Inulin, Fructose, Soy<\/strong> lecithin, Salt, Vanilla extract.“with sweetener(s)”<\/em><\/p>\n\n

Contains allergens: soy- May contain traces of Milk and milk products, nuts<\/p>\n\n

Net weight per tablet:<\/strong> 75 gr<\/p>\n\n

To be consumed pref within twelve months from the date of production-Batch.<\/p>\n\n

Store in a cool (<20 C\u00b0) and dry place away from heat sources<\/p>\n\n

Nutritional Values<\/p>\n\n

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Produced by SB Cioccolato srl Via Bagetti 11 10143 Turin, in the laboratory of Bessone Silvio <\/strong>Via f. Gallo 19 12080 Vicoforte CN<\/p>\n\n

Paper outer packaging, recyclable.<\/p>\n\n

Plastic recyclable PVC inner protective wrapping<\/p>\n","protected":false},"excerpt":{"rendered":"

CioccoliAMOci by Silvio Bessone: Extra Bitter Chocolate – The Essence of Latin America In every corner of the world, there is a cocoa that tells a story, and in every chocolate bar, there is a journey to be taken. With great passion and artisanal care, from the “CioccoliAMOci” line, I present my latest creation: an […]<\/p>\n","protected":false},"author":3,"featured_media":2998,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[642,747,862],"tags":[617,981,982,983],"yst_prominent_words":[],"class_list":["post-4738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bean-to-bar-en","category-landing-en","category-special-products","tag-chocolate-en","tag-guatemala-en","tag-latin-america","tag-vanuatu-en"],"_links":{"self":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4738","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=4738"}],"version-history":[{"count":1,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4738\/revisions"}],"predecessor-version":[{"id":4755,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4738\/revisions\/4755"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media\/2998"}],"wp:attachment":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media?parent=4738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/categories?post=4738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/tags?post=4738"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=4738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}