Botanically Cocoa can be divided into two groups, cacao dulce or “Criollo” e cacao comune also called “forastero” in Italian. Although there is often much discussion on which makes the best chocolate, on one thing everyone agrees: as with coffee, the differences lie in the skill of blending of different cocoas whose flavors will compliment each other perfectly in the end product: chocolate. Each chocolate maker fiercely guards the secret of their blend, whose unique flavor distinguishes their chocolate from others. Romanengo goes one step further, choosing not to use the modern addition of soya lectin favored by other producers, but purely cocoa mass, sugar and cocoa butter. The desired consistency is obtained instead by using the“mélangeur” machine where the chocolate is beaten over three full days and nights under granite stones. The resulting chocolate has a fullness with a rich and aromatic flavor. tte.