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Sweetly velvety on the palate, the Gianduiotto Caffarel is still produced today according to the ancient extrusion method, using only the prized Piedmont Hazelnut.
Whole, toasted and shelledTo savor the aromas of the plantation, where the magic of chocolate is born.Extraordinarily aromatic and persistent tell the origin of the incomparable finesse of Domori chocolate.
Grain of cocoa beans covered with dark chocolateThe notes of the noble cocoa enclosed in refined gems of dark chocolate.
100% dark chocolate barHacienda San José, VenezuelaPure Criollo cocoa mass, for a unique sensorial experience.
Pure cocoa mass and nothing else. One ingredient for endless shadesaromatic: dried fruit, caramel, honey, toast ... An absolute experience. An extreme passion.
The best varieties of Trinitario cocoa selected by Domori come together to create a round and delicate aromatic chocolate with pleasant notes of dates, cereals and milk cream.
Very fine dark chocolate with 50% cocoa as it was created by Rodolphe Lindt in 1879, wrapped in a wonderful golden garment. 300 grams of pure melting goodness.
A shell of extra fine 60% dark chocolate encloses a soft filling with irresistible meltiness.
Paolo Coloniali di Lostritto Roberto - P.IVA: 00122410616 - Via Colombo, 23 - 81100 Caserta (CE), Italy
Telefono: +39.0823.326459 E-mail: firstname.lastname@example.org
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