The best cocoa Cultivar
Sergio’s chocolate gelato is meeting enormous success with the public both in Italy and abroad and has received many awards over the years.
This ingredient is enjoying a highly popular, irrepressible success worldwide and this is why Sergio wants to offer his
customers the possibility to discover the distinctiveness and variety of this noble ingredient through ice cream, too.
Indeed, he proposes the best Cocoa Varieties turned into gelato, including the prestigious Amedei, which has won the
Oscar for being the best chocolate in the world since 2005 until now.
Sergio uses organic Valrhona chocolate: ACAOBA 60% - Dominican Republic, ANDOA NOIRE 70% - Peru, ANDOA LACTEE 39% - Peru, WAINA 35%