Originating in ancient times in Mesoamerica, chocolate underwent its greatest diffusion in the seventeenth century when it was regularly traded by the colonial powers to the rest of the known world.
Chocolate-making techniques were gradually perfected and it progressed from a simple confectionery product to a material for haute patisserie creations which saw its use increase and diversify over the centuries.
Beyond pralines and chocolates: true skill lies in the unique techniques and the ability of chocolate-makers to reinvent and make creative use of this highly versatile basic foodstuff.
Our Via Monte Napoleone workshop thus turns out artisan-made cakes and coated panettoni, Easter eggs and delicate hazelnut creams, single-portion sweets and spoon desserts.
Each new creation is designed as an authentic novelty that testifies to a passion for a timeless art.