An Easter Egg made from 60% Ecuador Dark Chocolate and Cherry, with the signature of renowned Italian Chef Carlo Cracco.
Net Weight : 500g
An Easter Egg made from 60% Ecuador Dark Chocolate and Cherry, with the signature of renowned Italian Chef Carlo Cracco.
Net Weight : 500g
Cremino, truffle and gianduja
The House of Amedei approaches the creation of these small gems with the same idea that makes its chocolate so special. Attending to the cocoa beans, fruits, liquorice and rhubarb immediately, with the experience of one who knows that the freshest ingredients need to be processed quickly to fully retain their incredible quality. You can lose yourself in the variety of shapes, colours, aromas, and tastes of Amedei’s pralines.
The Santomiele Milo is a unique creation inspired by the aromatic canvas of Mediterranean spring landscapes and the hopeful, sweet and warm feeling of Easter celebrations…a true gift of skill, majestic art and impeccable taste! Annurca apples, the so-called “queen of apples”, are dried and then hand laid upon a 70% cocoa extra-dark chocolate with a broad and persistent bouquet of aromas.
Thus, the “Milo” chocolate egg is born. Worked with the “Carthusian” technique, it is a handmade, limited and numbered production. Only 300 pieces of Milo Santomiele will be made – numbered 1/300.
Weight: 700gr
An Easter Egg from Dark Chocolate 80% Ecuador Single-Origin Hacienda San José. Contains a surprise gift – Lavoratti Chocolate Truffles.
For festivities, Lavoratti 1938 offers special editions of its products. Celebrating an important local tradition, Lavoratti relied on Tullio Mazzotti – great grandchild of
Tullio di Albisola, inventor of Futurist ceramics and seminal 20th century artist –for the production of a limited edition of ceramic containers. Each piece is unique, entirely handmade and signed by Tullio Mazzotti.
Net Weight : 500g