This dark chocolate bar was hand crafted in Italy by artisan maker Marco Colzani.
The unusual wrapper makes the bar look more like a sweet than chocolate. Open it up and you’ll discover a thinly moulded bar full of aromatic flavours.
The chocolate melts rapidly with a smooth and creamy mouthfeel. Strong notes of musty spice have an earthy edge and wooded undernote. Hints of smoke unfold leading to a delicate burnt wood finish, reminiscent of an autumnal bonfire.
Amaro has used beans from the Caribbean island of Trinidad. The island is the original home of the Trinitario cocoa bean, a hybrid of the fine-flavour Criollo variety and the much more hardy Forastero bean. From the mid 19th Century until the 1920s Trinidad was one of the top cocoa producing countries in the world.
A collapse in prices, disease and later Hurricane Flora almost entirely destroyed local cocoa farming. Now with the new of craft makers such as Amaro looking to cocoa’s heritage, farmers Trinidad (and neighboring Tobago) are seeing increased demand and recognition for their high quality beans.