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This is a big, thick brick of "bean to bar" dark chocolate. Marco Colzani has traveled the world selecting the finest ingredients to craft the perfect chocolate bar. This bar is 66% dark chocolate from the Ivory Coast, the variety is called Forastino. This chocolate is smooth and rich with notes of ripe fruit and cream. It is topped with hazelnuts from Piemonte, Romana almonds from Avola, and Pistachios from Bronte, for a nutty flavor and a crunchy mouthfeel. It’s the perfect sweet treat to serve your dinner guests, or to stash in your pantry and nibble on throughout the week!

For this oversize chocolate bar, Marco Colzani has chosen the best nuts from Italy. The nuts are not toasted, they are dehydrated, which adds to the bars texture and the aromatic qualities of the nuts without interfering with their flavor. The sugar is sourced from Brazil, and the cacao butter Marco makes himself. The nuts are meant to be a garnish, to help contrast and bring out the nutty notes of the chocolate and to add a crunch. These nuts with Marco Colzani "bean to bar" dark chocolate are an exceptional pairing. 

Marco sources the cacao beans from the GI-COOPACI cacao cooperative located in the city of Divo, Ivory Coast. The farms in this cooperative are very small, many smaller than 10 acres. GI-COOPACI works with farmers to make their systems more sustainable. The cacao butter is made from the same beans as the chocolate. This is extremely rare. Cacao butter is typically a mass market commodity. Instead, this bar is single origin chocolate AND single origin cocoa butter. And if that doesn't elevate your chocolate eating habit, we don't know what will!

Marco is one of the world’s few true “bean to bar” chocolatiers. He regularly travels to visit his cacao bean suppliers to taste the beans right at the source and work with the farmers to develop the best fermentation methods. Marco’s chocolate contains just two ingredients: cacao beans and cane sugar - no additives, preservatives, soy or vanilla. He calls his chocolate “spremuta di fave” -  the freshly squeezed juice of cacao beans. His recipe is never the same twice, since he adjusts the sugar-to-cacao bean ratio based on each individual batch of beans. He also ages his chocolate for 2-3 months; like in winemaking, aging lets the chocolate’s deep flavor develop, but this a costly process that most chocolate makers skip. Marco’s chocolate is also un-conched, which means it is processed as little as possible, so the beans maintain their natural flavor characteristics. In all of the artisanal sweets he produces, his philosophy is simple: “to take away everything that is unnecessary, and try to come as close as possible to the original.”

Marco Colzani is a serious bean to bar chocolate maker. His specialty is coaxing the maximum flavor…
Dark Chocolate Bricks With Dried Fruit
This bean to bar dark chocolate is almost a foot long and contains 66% cacao from Ivory Coast.…