The name Chuao brings to mind the legend of the Mayan cocoa, a primitive taste, an earthly paradise where the "food og the gods" grows. It wasn't easy for Amedei to purchase and process these beans, and proved even more challenging for Cecilia Tessieri to "tame" the wild bean, which had never been tasted in the true form.  She discovered that after a 20 day aging period, this chocolate- unlike any other- continues to develop and improves its acidity and aroma.

The world's most coveted and renowned bean, produced by the world's most renowned chocolate makers.