MADE IN ITALY
The Slitti company was founded in 1969 as coffee roasting, standing out, on its territory, for the quality of the product. In 1989, with the entry in the company of the sons Andrea and Daniele, the production expands, adding the processing of cocoa.
Andrea Slitti is now considered one of the most important artisan Chocolatiers in the world. His adventure with cocoa starts from the experience gained in the family’s coffee roasting, and it has been coffee, his sole teacher, who led him into the world of chocolate and has been able to give him the experience to create blends balanced, round and aromatic.
Experienced selector of cocoa, relies on his palate the realization of his recipes, always prepared with meticulous attention, without neglecting any detail. His skill and artistic vein led him to win the most prestigious International Competitions of Chocolate up to today, forming an enviable list of Gold Medals.
His product line is present in the most important selected stores in over 25 Countries worldwide.
THE PERFECT RESEARCH
Choosing the best cocoa varieties is not easy and you learn how to do it after years and years of experience and love for this fruit and its seeds.
The cabosse (cocoa pods) are carefully hand collected, with the necessary skills and experience to cut them without damaging the seeds inside.
DRYING AND CONTROL
Preserve the cocoa beans and stop the fermentation process which can cause an excessively high acidity being therefore “harmful” for the quality of the cocoa.
Experience and sensitivity are needed to obtain the best from each type of cocoa, sometimes modifying some details in the roasting or conching phase.
Chocolate & Coffee
• Santo Domingo