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Satisfy your sweet tooth and your coffee craving all at once with these tiny treasures: Ecuadorian chocolate 66% wrapped around Brazilian Arabica coffee beans. The fresh, floral notes of this single-origin chocolate merge with the coffee’s subtle hints of tobacco and caramel to provide a singular pleasure anytime of day you need a little boost.    

Master chocolatier Marco Colzani is known for processing his chocolate as little as possible in order to preserve the beans’ natural flavor characteristics. He never uses additives or preservatives and carefully adjusts the sugar-to-cacao ratio for each batch, patiently aging the chocolate to perfection. And he processes the coffee beans himself too. Gently but decisively, his house Arabica beans are roasted to develop and protect the aromas. Then they are dipped in the chocolate for the perfect balance of smooth and crunchy, sweet and bitter. The result is the best of the Italian coffee and chocolate traditions, adapted to conserve the excellence of the raw materials.

We're kicking off the chocolate season with two new treats from the chocolate master Marco…
Marco Colzani In The New York Times + Wall Street Journal
Marco Colzani is a serious bean to bar chocolate maker. His specialty is coaxing the maximum flavor…