Baratti & Milano Italian Chocolate & Confectionery U.S.A. Online Shop
MADE IN PIEMONTE ITALY
The Royal Chocolate of the House of Savoy
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THE BEST INGREDIENTS
From the Best Farmers
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CREMINO

NEW ARRIVALS

Second Great War
Second Great War
The Cafe has remained operational, even in times of war and ruin.

Visiting Café Baratti e Milano

The historic cafe, the oldest continuously run cafe in Europe, is open daily in the city of Turin on the Queen's Square. The beautiful promenades connecting the sidewalks are a lovely afternoon's activity topped off with a visit to the Café to have a coffee, apertivo and some chocolate of course. Just steps away from some of Italy's best places to visit, such as the Egyption Museum, Plazzo Madama, Cattedrale di San Giovanni Battista, among other gems. 

Vintage sketch of hazelnuts growing on a branch with pale pink backrgound
The Piedmontese Hazelnut
"The hazelnuts grown in Piedmont are considered the best in the world. They are particularly prized for their unique aroma and delicate flavor. Baratti and Milano are one of the few companies to still use these local nuts in their creations. Great food begins with great farming."
Vintage sketch of cacao beans growing on a branch on an orange background
The Importance of the Cacao Farmer
Baratti & Milano, like few other chocolate companies, have multi-decade relationships with the best cacao farmers in the countries of the equatorial belt of Central America and Africa. The finest chocolates begin with the finest cacao plants.

The Importance of the Cacao Farmer and Producing Chocolate

Baratti and Milano, like a select few other luxury chocolate brands, partner with the best Cacao farmers and work hand in hand to produce the best Cacao plants, in order to create the best chocolate. Baratti and Milano's cacao farmers focus on farming plants that will produce the highest quality and balanced tannin fruit, and not the highest yield of fruit. Superior farming leads to a superior product.  Cacao fruit is sourced only from farmers in Equatorial countries, Ecuador on the South American continent and Ghana on the African continent. The company's skilled experts work with the farmers during cultivation, harvesting of the ripe fruits, (the pods containing cacao beans/seeds), fermentation and drying of the fruit: these operations are carried out in the country of origin and are vital steps in achieving the highest quality and balanced base ingredient. The dried cacao beans then arrive at the chocolate factory in Italy where toasting, refining and finally conching of the chocolate are performed. The latter is an important process in regards to the balanced softness and rich velvety taste as well as the texture and shine of the chocolate. Baratti and Milano cacao beans are crafted for many hours in special copper basins. The temperature and humidity are strictly controlled to produce a chocolate that is perfectly balanced in richness and tannin exalting the natural fragrances of the original fruit.

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