DO – RÉ
In times of dips in creativity, Rossini would regenerate himself with chocolate. We like to imagine him sitting at his fortepiano with the music showing clear signs of Gianduia chocolate. Our chocolate has 5 lines of 74% dark chocolate representing the music staff. The sweet gianduia cream fills the lines trapping small fragments of bitter cocoa beans, resembling notes, which, when allowed to melt in the mouth, release the characteristic taste and aroma that the Maestro loved so much. He loved to savour chocolates at a temperature of approximately 24°C, when the chocolate begins to soften. The chocolate is dusted in gold powder to celebrate the musical achievements of the composer. Rossini would have enjoyed it with a liqueur like Visciolino, characteristic of the Metauro valley.