Production: The recipe for excellence
Selection, care, delicacy.
Every process is strictly artisanal, one that relies on years of experience and knowledge of the world of cocoa.
SELECTION
We prefer the use of fine cocoa and very few high-quality ingredients. The recipe doesn’t include GMO, soy lecithin, preservatives and artificial flavors. It is gluten free and does not include vegetable oil and fats aside from cocoa butter.
CUT TEST
Cocoa experts cut samples of cocoa beans to assess the quality of the raw material and ensure an excellent product.
AIR ROASTING
Slow and indirect roasting to preserve the aromatic characteristics of the premium cocoa.
PRE-REFINING
The particle size of the cocoa nibs and sugar is brought to around 30-35 microns.
ACCURATE AND MULTISTAGE REFINING
Reduction of the cocoa nibs to 12 microns to achieve a perfectly balanced and smooth-textured chocolate that melts in the mout.
SLOW CONCHING
The cocoa mass is mixed up to 72 hours to allow each product to reach its maximum aromatic profile, resulting in a creamy and long-lasting chocolate taste.
AMEDEI IS THE ULTIMATE CHOCOLATE
Uniqueness, expertise and experimentation come together in a production process that ensures the maximum expressiveness of chocolate at every stage, bringing out the unique characteristics of the lands of origin.
PROCESS
FROM BEAN-TO-BAR
AMEDEI'S ARTISANAL PRODUCTION
HARVEST AND FERMENTATION
The cocoa pods, which are the fruit of cocoa trees, are harvested and cut open. The seeds – also called beans – are separated from the pulp. These are then fermented and dried in the sun for two to three weeks, during which the first aromas develop. The beans are put inside jute bags and shipped to Tuscany.
COCOA, A PRECIOUS FRUIT
A cocoa pod can contain up to 30-40 beans. Therefore, it takes at least 10 pods to produce 1 kg of cocoa.
ROASTING AND REFINING
A cut test is carried out on the dried beans. Using a special guillotine, a sample of beans is longitudinally sectioned to analyze and classify the quality of the batches, comparing them to reference standards. The beans are then roasted, shelled, and grounded to obtain the cocoa mass, which is mixed with selected pure brown cane sugar. Refining then follows to reduce the size of the chocolate grain to 12-13 microns, giving it a smoother consistency.
SLOW ROASTING
We use a special machine for this purpose, one of the few examples using indirect hot air technology in Italy. This allows us to achieve a superior and delicate roasting that respects andenhances the natural aroma of the cocoa bean.
CONCHING AND TEMPERING
The cocoa mass is mixed in special tanks (conche) until it has a velvety and homogeneous consistency.
This phase is called conching and helps reduce the sourness of the final product, allowing it to release the finest aromatic bouquet. The mass then undergoes tempering: the chocolate is
crystallized to obtain a final product that softly melts in the mouth, is shiny and homogeneous.
AMEDEI'S 72 HOURS
Conching at 60°C for up to 72 hours allows the evaporation of volatile acids, resulting in a less acidic chocolate flavor and enabling the release of a more intense aromatic bouquet.
COOLING AND PACKAGING
Amedei chocolate is ready to be poured into molds, on its own or mixed with other ingredients to create tasty recipes. The products are then carefully packaged.
