What is the most expensive chocolate?

The most expensive chocolate in the world today.

Today, the ruler of chocolate is Amedei in Tuscany, Italy, and the Porcelana produced is at least two or three times more expensive than other "high-grade" chocolates on the market, with a price/package (50g). The reason is the cliche of rare treasures: the cocoa beans used are very scarce, and Porcelana can only produce 20,000 packets a year, each packet is numbered, and those who have the opportunity to eat it are lucky. Chocolate, like coffee and wine, is a delicious food worthy of appreciation, each with a knowledge, a set of rules and a group of connoisseurs. Now the media and chefs who have the best taste for chocolate praise Amedei's products with one voice. Among them, Porcelana and Chuao (cheaper than Porcelana,/bag) stirred up the global chocolate industry, because no other brand in the world can make chocolate with such high-quality cocoa beans-those cocoa beans were bought by Amedei at least three times the price! Because there are the best cocoa beans in the world, the chocolate beans currently used can be roughly divided into three types: Criollo, Forastero and Trinitario. Criollo has the strongest fragrance, but its output is limited, accounting for only 5% of the global output; Foraste Luo is the most popular variety with a yield of about 90%, while Trinitario is a hybrid of them. Among the three kinds of chocolates, the best taste is naturally Criollo, and most single-source chocolates use the chocolate beans of Criollo variety. Of course, even the chocolate beans of Criollo variety have different flavors in different producing areas. The highest quality Creole production area is Qiuao, an isolated town in Venezuela, with a population of 15000. Cocoa bean garden covers an area of 140 hectares, with an annual output of cocoa beans 100- 120 kg per hectare. On the contrary, Foraste Luo in Africa can produce 2,000 kilograms per hectare. Although the yield of Chuangao is small, it is the most expensive, producing pure criollo and mixed criollo cocoa beans, while 100% pure criollo variety is called Porcelana, which is only available in Chuangao in the world. Unfortunately, Porcelana will be destroyed by bad weather and bacteria at any time, with an annual output of only 3,000 kilograms, which is 8 times more expensive than the mass-produced Foraste Luo in Africa. Amedei controlled all chocolate beans produced by Chuao through consultation with the local government, and launched corresponding chocolate products under the names of Porcelana and Chuao respectively (50g packaging, the former is 5.5kg, the latter is about 4.5kg, the former is 450kg, and the latter is 370kg in Taiwan Province Province. ) From France to Italy, only a few chocolate manufacturers in the world can get Chuao cocoa beans, including Bernachon, an old chocolate shop in Lyon, France, and Valrhona, a famous French chocolate brand, but now they are all swept away by Amedei at a high price.

Amedei's history is not long, and 1990 came to the fore. It was founded by two brothers and sisters, Alessio Tessieri and Cecilia Tessieri, who are both extremely enthusiastic about chocolate. At first, they vowed to make the best chocolate, but it didn't achieve the expected results. Because chocolate was bought by manufacturers, they came to a conclusion: to make the best chocolate, we must find out the best material for making chocolate, that is, Chu 'ao cocoa beans.

Alessio once suggested to Varona to sell some chocolate beans, but Varona gave him a bunch of dirty eyes. Amedei and his team came to another conclusion: only by controlling the best source of cocoa beans in the world can they be qualified to make the best chocolate in the world. Alessio contacted Chu's only home for demolition, but in vain.

Finally, alessio made several direct flights to Chu 'ao, bypassing all intermediaries, and directly negotiated with the cooperatives in Chu 'ao Village to lobby the National Government with the ownership of Chu 'ao. Finally, the deal was made at three times the price. The government promised that the agricultural experts sent by alessio could manage everything, and agreed to gradually increase the output of cocoa beans from 65,438+000kg to 65,438+020kg per hectare to 250kg to 300kg. Such a high-cost and elaborate cocoa bean chocolate is certainly not cheap. Another expensive reason is the complexity of production. Sister Cecilia pointed out that the cocoa flavor of Chu 'ao cocoa beans (including Porcelana) is particularly strong. After the chocolate is made, it needs to be left for 20 days until the taste becomes moist and pure, which takes four times as long as the ordinary chocolate on the market.

Even Amedei's other chocolate series are obviously different from ordinary commodities. In many commodities, full color and water are colored. In addition to various additives, vegetable oil is often added to increase the slippery feeling and prolong the taste appreciation date, but the throat becomes sticky after eating. On the other hand, Amedei omits these materials. Instead, a highly confidential 72-hour production process (generally, industrial chocolate takes only 7 hours) is used to produce chocolate with a smoothness of 15 micron (that is, parts per million 15 meter), which is smoother 1 times than the 30 micron specified by general commodities, making the chocolate entrance particularly smooth and pleasant. This kind of chocolate is available in Hong Kong. Don't miss it when you have the chance to go to Hong Kong. Many people say that eating any chocolate after eating this kind of chocolate is tasteless. In American chocolate supermarkets, the price of a pound is 90 dollars, which is often snapped up and often out of stock.