There aren’t any of the additives usually found in other chocolates, such as vanilla or soya lecithin. Only two ingredients are used: cocoa beans and cane sugar.
That’s why this chocolate is defined “sugared cocoa bean juice”! Compared with industrial chocolate, which standardises taste to try to please every palate, C-AMARO is much more aromatic and rich in flavour.

Cocoa beans, like all fruits of the earth, differ from harvest to harvest and they are also affected by microclimate and soil profile. The way this chocolate is made respects and maintains the beans’ special, original character. The careful and painstaking work allows these characteristics and the individual aromatic identity of the various sources to be preserved. That’s why C-AMARO chocolate is anything but banal.