mezzomediChocolate
Rich and bitter dark chocolate, cocoa depth with woody and fruity notes.
A rich, velvety product with bitter or sweet notes depending on the cocoa percentage. In the Mediterranean, chocolate is primarily used in sweet preparations and certain Spanish moles, adding depth and gustatory complexity. Its smooth, melting texture enriches sauces and desserts.
Best pairings
Hazelnut Classic90%Chocolate and hazelnut, gianduja.
Coffee Classic85%Coffee and chocolate, for mocha and desserts.
Raspberry Classic83%Raspberry and dark chocolate, acidity and cocoa.
Orange Classic83%Chocolate and orange, citrus and cocoa.
Mascarpone Classic82%Mascarpone and chocolate in creamy desserts.
Cherry Classic82%Cherry and dark chocolate, a dessert pairing.
Almond Classic81%Chocolate and almond, pralines and desserts.
Pistachio Classic80%Chocolate and pistachio in desserts.
Blood orange Classic80%Blood orange and dark chocolate, citrus and cocoa.
Mandarin Classic80%Mandarin and chocolate, sweet citrus and cocoa.
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In the kitchen
Signature dishes
Substitutes
FAQ
What goes with chocolate?
Chocolate pairs especially well with hazelnut, coffee, raspberry, orange and mascarpone. Chocolate and hazelnut, gianduja.
What can I substitute for chocolate?
If you don't have it, try: carob, honey.