Tavoletta Fondente – Prodotta da Pure chocolate
When we started out we wanted to create the best dark chocolate a Pastry chef could use and coincidentally we created a bar that pairs phenomenally well with our favorite wines. A must try for the purists.
Tasting notes:
Full bodied, well rounded with notes of bitter, caramel, red fruit and nuttiness
Pairing tips:
Merlot, Cabernet Sauvignon, Banyuls

Racine Carrée Perù Puru Puru latte 60%
Encuentro Brasile Jorge Takahashi fondente 70% - Cacao Rare
Luisa Abram Brasile Rio Tocantins 81%
Bonnat Venezuela Porcelana 75%
Bonnat Messico Cacao Real Del Xoconuzco 75%
Vigdis Rosenkilde Perù Echarate Chuncho fondente 80%
Dick Taylor Madagascar fondente 72% con fico nero
Kankel Cacao in polvere Perù San Martin
Mellow Nicaragua O'Tuma cioccolato da bere 65%
Baianì chocolates Brasile cioccolato fondente 65% e bianco con caffè 





