The Italian chocolatier Claudio Corallo has lived in the tiny island nation of Sao Tome and Principe, off the west coast of Africa, for the last 18 years where he grows cocoa and produces his own gourmet chocolate with a meticulous focus on purity and innovation.
The secret of the success of Claudio Corallo chocolates is not only the nobility of the cacao plants themselves, but the painstaking care taken during every stage of production. With scrupulous attention to hygiene, and absolute dedication to quality, Claudio Corallo uses methods he adapted or invented during his thirty years of field experience. The chocolates they offer include the extraordinarily pure and unequivocally 100% to the only chocolate in the world that contains a distillate (liqueur) that Claudio extracts from the cocoa pulp.
“Our chocolate, our 100 percent range, is not black and it’s not bitter. It’s not black because it hasn’t been burned during roasting; and it’s not bitter because there’s no bitterness in the cocoa beans. So we dispelled the myth that good chocolate has to be dark and bitter,” states Claudio Corallo.
Online at:
http://www.claudiocorallo.com/