From bean to bar, from plantations to Tuscany
Our production chain has developed over the years as the result of our constant commitment and growing expertise, in a search for excellence that combines tradition and innovation.
It all starts with the selection of the finest cocoa beans in the world’s most remote lands of origin; it continues with the creativity that produces exclusive innovative blends, to end in the laboratories where top-quality ingredients are masterfully dosed and hand-processed.
The production chain
Amedei selects the rarest varieties of cocoa in the world, like Criollo and Trinitario. Each pod (the fruit of the cocoa plant) contains 30-40 beans.
After the pods are opened, their beans are extracted, then fermented and dried. This is when their aromas start to develop.
The cut of the cocoa beans allows us to analyze and classify the quality of each lot.
The beans are air-roasted at controlled heat. The roasting times and methods vary depending on the recipe, as each product has its own unique, distinctive aroma profile.
The peeling machine separates the beans from their shells so that the cocoa can be ground then processed again to become cocoa mass.
The refining machines, set on 12 micron, act on the chocolate’s grain size, reducing it for a smoother texture that melts in the mouth.
The chocolate is stirred for up to 72 hours (depending on the recipe) in conches in order to obtain an extremely velvety, even and balanced mixture. It’s in this phase that every Amedei creation reaches the peak of its aroma profile.
The cocoa butter in the liquid chocolate is crystalized making it suitable for processing.
The chocolate is ready to be moulded into bars, drops or pralines, then hand-decorated and wrapped.