Cioccolato Surprise

We’re kicking off the chocolate season with two new treats from the chocolate master Marco Colzani. Introducing Arabica Coffee + Alta Langa Hazelnuts dragées. With his new chocolate covered candies, Marco takes his bean-to-bar ethos to a whole new snackable level. CHOCOLATE COVERED COFFEE BEANS Your coffee break just got a little more portable: arabica coffee beans…

The New Colzani Breakfast

There’s a new addition to the Marco Colzani collection of exceptional creations. Actually, three! Meet Marco Colzani nectars of blueberry, pear, and peach. These fruit extracts are the next best thing to biting into perfectly ripe Italian fruit right off the tree. Just as if he were making a fine wine, Marco selects the best…

Cioccolato Speciale

Amaro is Amore There is nothing that this chocolate brick can’t make better. Don’t just take our word for it, this chocolate has won over even the most sophisticated hearts, from the New York Times to the Wall Street Journal. It’s made by Marco Colzani, our eternal chocolatier crush. It’s extra large, over ½ a…

It’s new! Frutti di Bosco by Marco Colzani

It took us just one spoonful to decide that this was going to be the next addi(c)tion to our Marco Colzani collection: Lake Como Forest Berry Jam is here! It goes without saying that these are not just ANY berries. When we talk about forest berries, we mean raspberries, blueberries, blackberries, red and black currants from a…

Something Dolce

THE MARCO COLZANI COLLECTION Marco Colzani is our eternal chocolatier crush. He is uncompromisingly dedicated to crafting the best sweet creations. His philosophy follows the principle of “taking away everything that is not necessary.” From his bean to bar chocolates to his sweet spreads, everything that Marco does contains 4 ingredients max. In this luscious spread,…

Alta Langa Hazelnuts

The hazelnut is an Italian icon. From gelato, to chocolate, to biscotti, the hazelnut has played a pivotal role in defining much of the Italian pastry kitchen. The hazelnuts that we import are the exact same hazelnuts that Marco Colzani sources for his world-renowned chocolate hazelnut spread. The name of our hazelnut producer is Terra delle Nocciole and they are located in…

An Epic Breadfacing: Colomba + Pistachio Spread

It’s no secret that Gustiamo loves Bread Face.  She is our favorite performance artist and we love how weird and experimental she is. You can read more about Breadface and about the time she met Luigi Biasetto here. For Easter 2019, Bread Face did an epic Colomba breadfacing. She breadfaced Biasetto Colomba topped with Colzani…

What Is Bean-To-Bar Chocolate?

Bean-to-Bar Chocolate Marco Colzani is our chocolate maker. His life is dedicated to bean-to-bar chocolate. We love when we get Marco talking on the topic of good cacao beans and wanted to share his inspiring responses. What does it mean to be one of the world’s few true “bean-to-bar” chocolatiers? I make chocolate from green cacao beans….

Mandorla Means Almond

Almonds are a protagonist ingredient in Sicily’s culinary heritage. They have been cultivated on the island of Sicily for thousands of years. Sicily provides the perfect terroir for almonds to thrive and grow with intense flavors. Many of Sicily’s native almond varieties like Romana Almonds and Pizzuta Almonds were never hybridized. Why does it matter that…

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 possible out of green cocoa beans, which he sources from single origins around the world. Marco is a trained wine scientist with a degree in agriculture. He applies much of his knowledge of grapes – origin, terroir, fermentation, acidity, sugar, and…