AMARO is a handmade chocolate, totally worked with the traditional method, starting from the selection of beans to the final molding. Unlike industrial production, wich standardizes the taste to satisfy everyone’s palate, AMARO is much more aromatic and rich in flavor. In its preparation we do not use vanilla, soy lecithin or additives usually present in other chocolates, we only use two ingredients: the cocoa beans and cane sugar. That’s why we like to define it as a “nectar of sweetened cocoa beans”! In the mouth it dissolves more slowly because of its low fat content, on average, 30% less. In fact it contains only the cocoa butter of the beans themselves, without further additions of fats or oils. Cocoa as all other products of the earth, is naturally different from harves to harvest. The craft method allows to keep the peculiarities of each origin. The terroir conveys to the cocoa beans unique characteristics of that specific microclimate and soil conditions. A careful process allows to preserve these characteristics, keeping the aromatic identity of different backgrounds. That’s why the AMARO Chocolate is not common.