Origin of cocoa beans
Gianduia chocolate 77% (zuactero, Piedmont hazelnuts i g p. (30%), cocoa beans, cocoa butter. ), whole noccole del Piemonte i g. p. 23%.
Marco Colzani is a small craftsman from Brianza.
For its productions it chooses only the best raw material to get to the final product, leaving the original taste intact without alterations.
In the processing of cocoa he is one of the forerunners of the Bean to Bar technique, traveling personally in the countries of origin of cocoa beans he has selected the best productions to import them directly into his laboratory.
The process takes place completely in the laboratory, starting from the roasting of the beans to the final creation of the bar, thus obtaining the maximum expression of cocoa.
Average nutritional values per 100g of product
- Calories 567 Kcal
- Fat 44 g, of which saturated 4 g
- Carbohydrates 50 g
- Sugars 45 g
- Protein 5,4 g
- Salt 0,01 g