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Marco’s milk chocolate is a single origin 45% cacao from Peru. With notes of tropical fruit, caramel, and cream, Marco chose these beans for their aromatic profile, which makes for a truly unique milk chocolate. Only a few ingredients are added to create this special chocolate: single origin cacao butter, Italian cane sugar, and powdered milk from the Inalpi cooperative in Piedmont. 

The Italian powdered milk in this chocolate is made exclusively from fresh milk that is collected daily from 500 dairy farms in the Alpine area of Piemonte. This is the only milk chocolate in the entire Marco Colzani collection and it remains faithful to Marco’s artisanal philosophy: the best ingredients, sourced from trusted partners, and transformed with the highest respect for their natural characteristics. 

Marco makes his bean to bar Italian Alp Milk Chocolate in thin, individually-wrapped squares, which he says are the perfect size for experiencing the full pleasure of his chocolate. Like a glass of special wine, this chocolate is meant to be savored in just the right quantity, so you can truly appreciate the nuances of these carefully sourced cacao beans. Marco suggests breaking the chocolate bar and eating a small piece; it will warm up slowly in the mouth and the cacao butter will melt and release all the aromas. Wait a few moments to feel how long and persistent the flavor can be. Then, enjoy the rest of the chocolate and the aromas and flavors will be more clear.

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Marco Colzani In The New York Times + Wall Street Journal
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