Claudio Corallo, born in Florence in 1951, produces the most amazing chocolate in the world.
Its origins are Italian, but the heart is profoundly exotic. In fact at the young age of 23 he moved to Zaire with a degree in tropical agronomy and today he brings with him 40 years of experience in the african production of coffee and chocolate.
In the early 1990s, he headed for the islands of Sao Tome and Principe, which form the State of the Democratic Republic of Sao Tome and Principe, the smallest in Africa, located in the Gulf of Guinea to the west of the African continent. Here the work is divided into two plantations: that of Terreiro Velho on the island of Principe, where cocoa, Liberica coffee and pepper are grown; and the Nova Moca plantation on the island of Sao Tome, where the cultivation of different varieties of coffee is tested.
Claudio is the only producer in the world who follows his chocolate from planting to the tablet, with a production process made entirely by hand. His goal is to bring out and enhance the aromatic purity of the cocoa he grows. Without trying to change it, divert it or standardize it along the entire production chain. The extreme care he dedicates to plant pruning, harvesting, fermentation, drying and, finally, roasting, all contribute to giving rise to cocoa beans that contain the life and aroma of the fruit. just harvested.
Low temperatures risk hiding the richness of the aromas, freshness and vitality of Claudio's chocolate, which is why the ideal recommended temperature for tasting it is from 27 °C to 29 °C.
I distillati presentano percentuali diverse di alcol. Partendo da questo presupposto abbiamo definito un parametro che vi permetterà di comparare meglio i diversi prezzi. Il parametro viene calcolato dividendo il prezzo della bottiglia per la gradazione alcolica. La gradazione alcolica (o titolo alcolometrico) è la quantità di alcol puro (etanolo) contenuto nella bevanda alcolica.
Con questo parametro indichiamo il prezzo di una singola dose (abbondante) di distillato pari a 4 cl. La si calcola dividendo il prezzo della bottiglia per la sua quantità (espressa in cl), quindi si moltiplica per i centilitri della singola dose consigliata.