Silvio Bessone, chef and patisseur, had a dream. He wanted to be able to choose his own cocoa. So after he created his house of chocolate with its modern workshop, restaurant, Cioccolocanda inn, and museum, he went to Sao Tomé to select in person the plantations and the best bean varieties, which he toasts himself. Silvio has an outright chocolate production chain and his Delizie range includes Rosa and Oro gianduiotti; pralines; herb-flavoured Fuego; single-origin chocolate bars: from Sao Tomé to Venezuela, Cuba to Grenada, from Ceylon to Papua.
