Cioccolato Claudio Corallo

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.

DURING THE SUMMER MONTHS, WE SUSPEND SALES OF CORALLO PRODUCTS TO AVOID EXPOSING THEM TO HIGH TEMPERATURES, WHICH COULD COMPROMISE THEIR ORGANOLEPTIC PROPERTIES.