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IGP Piemonte hazelnuts (58%), cocoa mass, sugar, cocoa butter, GMO-free soy lecitin (0.3%), natural vanilla
What is it that makes La Molina’s chocolate so outstanding? In their words, “The family atmosphere, the drive to always do our best...and the fact that we ourselves are chocolate lovers dedicated to real, good food!” La Molina uses only the highest quality of ingredients in their small Tuscan workshop.
They start with a blend of South American and Madagascar chocolate and the incredibly flavorful “Tonda Gentile” Piemonte IGP hazelnuts. They add real Madagascar vanilla and a small amount (0.3%) of lecitin, extracted from non-GMO soy, a natural emulsifier that is frequently used in chocolate production to stabilize the chocolate, ensure a smooth consistency, and protect its flavors.
La Molina is a chocolatier located in the Tuscan town of Quarrata, northwest of Firenze. They took their name from one of Maria-Theresa of Austria’s chambermaids, whose sole responsibility was preparing the royal chocolate; she earned her the nickname from the “molinillo,” a small wooden whisk that was used to froth the liquid chocolate drink she served. Today, the small company, lead by master artisan Salvatore Minniti, represents a new wave of Italian chocolatiers, a blend of Italian tradition and modernism.
