Do you know the secret to chocolate that's a treat for all the senses?

A uniform, mouth-watering colour to the eye, a firm and full texture to the touch, a bold and enveloping taste on the palate, a resounding crunch to the ear: every time we unwrap a bar of Ciokarrua chocolate, we love to SAVOUR IT WITH ALL OUR SENSES!

Why does Ciokarrua choose to temper its chocolate?

Many claim that “the occasional bloom of cocoa butter is typical of an artisanal product…”

Today Ciokarrua moves beyond this notion, perhaps tied to a time when chocolate was made at home and produced for short-term consumption.

Our goal is for you to taste Ciokarrua chocolate even months after it was made and find it as fresh as the day it was produced. That is why we have chosen to temper it.

Preserving the organoleptic properties of our bar allows us to bring out every aromatic nuance of the cocoa to the fullest, showcasing a chocolate that is uniform in colour to the eye, bold in taste, fragrant to the nose, compact to the touch and pleasantly crunchy to the ear.

A true sensory experience to be savoured.

How does tempering work?

Tempering chocolate is a technique that calls for precision, a skilled hand and constant temperature control. For successful tempering, you need a thorough understanding of the chocolate-making process, the level of butter it contains, its melting point and other technical details.

Pinpointing the correct temperature is essential to trigger the formation of stable crystals. This process, known as the pre-crystallisation of chocolate, is the key to tempering done to perfection.

It is a matter of experience, patience and precision: all qualities that define the chocolate professionals at Ciokarrua.

But how do you store chocolate at home?

Despite all our care in guaranteeing a quality product, poor storage can alter the chocolate.

Exposing chocolate to sudden temperature swings, such as direct heat sources or storage in the refrigerator, will alter the product's organoleptic properties. This causes cocoa butter to bloom and stain the surface, leaving it grainy in the mouth, dull to the nose, crumbly to the touch and no longer crunchy. That is why we strongly recommend following the instructions shown on the label.