The Claudio Corallo Story
Claudio Corallo has found that the cacao pods behind excellent chocolate require careful attention at every stage, from pruning of the fledgling plants to the final, carefully hand picked harvest. Much like caring for olives that produce great olive oil, or grapes that yield fine wine, tending to cacao from the ground to the finished product is essential to making a chocolate of exceptional quality. Corallo spent years growing coffee in the middle of the Congo jungle, and through that experience cultivated his exceptional talent for producing agricultural excellence in the most difficult of growing conditions.
Corallo has spent nearly a decade on the tiny African island of Principe converting the abandoned Terreiro Velho plantation that once grew superb cacao into a world-class estate producing cacao unlike any other. The harvested cacao is then transported to the neighboring island of Sao Tome where it is fermented, dried and sorted, where only the finest cacao moves on to being crafted into chocolate. Through careful study and meticulous experimentation, Corallo personally developed innovative techniques that transform his cacao into unforgettable chocolate.
Welcome to chocolate, welcome to the taste that is Claudio Corallo Chocolate.
Where is Sao Tome and Principe? Click here for maps.
click here to read a letter from Claudio.
