In the “Val di Nievole”, Tuscany, in the centre of the chocolate valley there is a laboratory that produces according to the “Bean-to-Bar” method, that is, processing everything, from the cocoa bean to the chocolate bar, in the usual place. This way of working chocolate has now become synonymous with high quality artisan chocolate.
Tuscani Cioccolato is a direct importer of cocoa from Nicaragua, specifically from two regions of Nicaragua “La Dalia” and “Matiguas”.
Throughout the chocolate transformation process, from roasting to tempering, we make sure to extract the maximum aromas from our Nicaraguan cocoa to obtain the most complex taste and enhance the qualities of our two types of single-origin Trinitarian cocoa.
We would be very happy to welcome you to our factory to see all the various stages of chocolate processing in order to bring the true taste of excellent artisan chocolate directly to your palate.