Chocolate & Confectionery

Amedei expresses its famed sensitivity in combining chocolate, ingredients, consistencies and aromas in the new line of filled chocolate bars. Expanding on the idea of pralines for an experience that completely satisfies the most discerning sweet tooth, this classic of the Italian sweet making tradition will be cherished by the chocolate lover.

An unexpected contrast in which almond reigns supreme, distinct but delicate and praline embraces the palate with the velvety flavour of caramelized sugar.

At the cutting edge of the growing trend for top quality darker milk chocolate, Original Beans presents a sublimely blended and long-conched milk chocolate made from one of the ‘darkest’ original cacao beans. Ecuador’s ‘Arriba’ cacao is appreciated for its superior fine flavour, but its existence is threatened by the propagation and promotion of the industrial cacao hybrid CCN51.

Original Beans’ conservation effort in alliance with small producer cooperatives in the Esmeraldas region is aimed at conserving the authentic Arriba cacao and protecting the rainforests in which this original bean thrives.

From the ground-up Original Beans has developed the first-ever single-origin cacao from war-torn Eastern Congo. Cacao is grown in the buffer zone of Virunga National Park, Africa’s oldest nature reserve and home of the last Mountain Gorillas.

Thousands of farmers are currently involved in growing organic cacao and replanting trees. Organizing sustainable cacao production in this remote, hilly landscape is challenging. Original Beans’ works with Wheels for Life foundation to deliver bikes for cacao transport, sometimes across rivers with mere tree trunk bridges.

Discovered by Original Beans in 2006 in the foothills of the Andes, this “forgotten” white cacao, or “Porcelana”, in its original state is extremely rare and appreciated for its exceptionally vibrant, fruity flavours. Porcelana criollo was previously thought only to exist in Venezuela and Mexico.

Nearly extinct, Original Beans’ collaboration with the regional farmer cooperative has brought this variety back into production. The replanting programme allows local farmers to make the transition from rice to cacao, which boosts their income and is kinder to the local environment.

Original Beans has been actively involved in the conservation of this rare source of 100% wild cacao for several years. Now, genetic research has shown that this ‘original bean’ is a distinct endemic variety, genetically independent from all known cacaos.

Extraordinarily, the cacao grows on “chocolatales” or “cocoa islands” dating back to a pre-Columbian civilization. During the wet season, the expert collectors, Maucaraje and Baures Indians, go out, for weeks at a time, in canoes to collect the wild beans in spots only known to them. The wild beans are so small that they require specially modified roasting.

Amedei Toscano Black 63% has intense aromas of Mediterranean woodland and fresh tobacco with a flavour typical of hot chocolate.

Silver medal winner at the London Academy of Chocolate Awards. Amedei Toscano Black 66% has aromas of chocolate and forest fruits with the flavour of fruit-filled biscuits. This 50g bar is the perfect way to indulge in dark chocolate.

Gold medal winner at the London Academy of Chocolate Awards 2009.

Amedei Toscano Black 70% is an inviting chocolate with aromas of tobacco, toasted malt and citrus rind with a surprisingly delicate flavour. Treat yourself and indulge.

Extra bitter chocolate encases pieces of dried apricot and peach for another fantastic Amedei eating experience.

Cecilia Tessieri created this bar with the pleasures of eating chocolate in summer in mind, harnessing a unique production method that results in an explosion of flavours as you eat the chocolate.

This outstanding Amedei milk chocolate is a real pearl and is distinguished by its pleasant aroma of milk and cream and almost savoury taste of butter and honeyed vanilla.

A captivating milky aroma, with a creamy honey and vanilla flavour. A concentration of sweetness with the aroma of vanilla, it melts creamily in the mouth leaving a pleasant fresh milk sensation.

The Gianduja bar is the meeting of the purest cocoa, cane sugar, and large hazelnuts of the Tonda gentile delle Langhe variety, which are roasted in-house and then finely chopped.

Extra bitter chocolate with pieces of red fruit - a perfect summer chocolate

A real favourite . Cecilia Tessieri created this bar with the pleasures of eating chocolate in summer in mind, harnessing a unique production method that results in an explosion of flavours as you eat the chocolate.

Rich Amedei milk chocolate encases famous Piemonte hazelnuts to create a wonderful chocolate bar. The sweet milk chocolate blends with perfume from the toasted hazelnuts a sensation of great taste and freshness that leaves the palate clean and yearning for more. Piemonte hazelnuts encased in rich milk chocolate - Gold Medal Winner at the 2009 London Academy of Chocolate Awards.

Cecilia's blend of extra bitter chocolate infused with almonds from Sicily promotes the delicacy of the nuts, enhanced by the chocolate. Bronze Medal winner at the 2009 London Academy of Chocolate Awards

Creamy white Amedei chocolate enrobes Sicilian pistachios This white chocolate is blended to a very high quality and has fantastic pistachios from Sicily for a truly decadent experience.