One word says it all. The chocolate we use comes from a specific region. The unique taste of each chocolate is the result of a special environment, of the soil and climate in which the cocoa grows. Add to this a method of drying and fermenting the beans that is specific to each region and you obtain a clearly identifiable taste for each origin chocolate.
Original to the last layer..
With refined precision Centho time and again chooses precious ingredients that raise each chocolate above all others. And that is exactly why we choose to cover our chocolates with a unique cocoa. The Macondo (60%) from Colombia, with its strong defined character, notes of vanilla and pepper, combined with bitter touches and subtle sweetness, is processed into couverture chocolate according to local traditional craftsmanship. This, too, is Centhology.