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25+ years of chocolate-making on Sao Tome and Principe islands
The only true bean-to-bar chocolate in the world
Produced entirely by hand
Almost 30 years have passed since an Italian engineer landed on Sao Tome and Principe.
He moved to the remote African islands to make chocolate. Only, the Cacao beans were too bitter. Welcoming the challenge, he built a lab. Here he alters the very fabric of the bean, tinkering with natural processes to gradually turn bitterness into sweetness - a rich, deep sweetness unlike any other.
The dedication to an ideal has led him to understand chocolate in ways that many cannot even fathom.
He rarely leaves the plantation; it’s his universe. Every farmer there is trained by Claudio himself. Every gram of Cacao is grown on site. Each bean pod is picked, opened and processed by hand. A quarter-century later, Claudio Corallo makes the only true bean-to-bar chocolate in the world, and there really is nothing else like it.Buy
Who doesn't love chocolate?
It's a delicious gift.
Claudio made his start as a coffee man.Scroll back up
He traded it for years in Zaire and Bolivia before turning his eyes (and hands) to the humble cocoa bean. His vision and unwavering pursuit of perfection is made all the more impressive by the fact that his is a business based on remote, untamed islands. Despite this, the business has thrived, and Claudio puts his success down to one simple tenet - that to work in harmony with nature is the only way to create the best products. This ethos shines through in his chocolate.