Here at Romanengo we make our chocolate in an entirely natural and artisan way. For this reason we do not use soya lectin in our chocolate but only: cocoa, sugar, and cocoa butter without any other addition. The cocoa paste is worked slowly by a granite stone in the traditional way. It is then taken to the conching machine, where it is continuously mixed for over three days, after which an amazing selection of products is born.
Our specialities include a rich assortment of filled chocolates, glazed rose, violet, or mint chocolates, classic chocolate bars in the following flavors: dark, milk, cinnamon or ‘sante” as well as our delicious selection of candied fruit dipped in the purest of dark chocolates.

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