bars of chocolate

We produce our chocolate by mixing cocoa paste in a traditional old mill (mélangeur) and trough, both with their own granite stones, where the chocolate is "beaten" non-stop for three days and three nights. The granite brings out the chocolate's wonderful aroma. We never use soy lecithin: Romanengo chocolate is made exclusively from cocoa, sugar and cocoa butter with absolutely no additives (except the milk used to make milk chocolate). Romanengo makes bars of plain chocolate (62% cocoa) and bars of milk chocolate. Our range also includes what we call "family" chocolate, once produced in endless varieties and melted to produce a delicious drink. It is made from near-equal quantities of cocoa and sugar but no cocoa butter. The chocolate is available in the traditional "santé" version or flavoured with cinnamon.

 

Romanengo's traditional mill (mélangeur)

Our dark and milk chocolate goes into making a wide range of individual chocolates: dark and milk chocolates; filled chocolates; "old fashioned" chocolates with orange peel, hazelnuts, mint and candied fruit; rum-flavoured chocolates and liqueur cherries. Romanengo produces an imaginative range of seasonal products, including Easter eggs filled with our own confectionery. And, last but by no means least, our cream-filled chocolates, made with cocoa, sugar, almonds and hazelnuts.

Pietro Romanengo fu Stefano produces:

• "Family" ("old fashioned"), "santé" and cinnamon flavoured chocolate bars
• Milk chocolate bars
• Plain "Mexican" chocolate bars
• Individual dark and milk chocolates (wrapped)
• "Cremini", cream-filled chocolates (wrapped)
• Individual dark chocolates (plain) filled with chocolate and coffee cream, marsala fondant, punch fondant, orange and rum-flavoured marzipan
• "Old fashioned" glazed individual dark chocolates (plain) with orange peel, hazelnuts, nougat, candied fruit (mandarin, pineapple, kiwi, melon), violets and marrons glacés
• Liqueur cherries
• Chocolate truffles