Why we love it
Bean to bar is an ex exclusive range of single origin chocolate, so called because the cocoa beans used to create it are taken from a single source origin, and in the case of Bean to bar, from specific cocoa plantation. Single origin doesn’t get more important and appropriate than in this chocolate.
This single origin Madagascar 72% dark chocolate is made from beans from plantation in the Sambirano valley, the Sambirano is a river that runs through the red hills rich of iron in the north of Madagascar and the dark chocolate has a perfect balance between fruity and toasty notes.
The artisan who made it
Tradition and quality, these are the words that best sum up the history of Boella & Sorrisi, the result of a marriage between two of the oldest Piedmont chocolatiers. Boella goes back to 1885 whilst Sorrisi was established in the late 1950s.
The philosophy of Boella & Sorrisi is simple, the use of the best raw materials, from the best cocoa to the IGP Piedmont hazelnuts, tested recipes, artisan production method and slow production times, good chocolate doesn’t happen overnight.
Boella & Sorrisi is chocolate in all its forms and shapes, from giandujotti, the typical Turin chocolate, to the chocolate spread. Their chocolate are of the highest quality and gluten free and their care and attention has been recognised by the Turin Chamber of Commerce that has granted them of the title of “Masters of taste” in more than one occasion.
Boella & Sorrisi is also innovation combined with tradition, with their ruby chocolate range, chocolate born from Ruby cocoa beans which contain components capable of naturally determining their color and taste.
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