Compagnia del Cioccolato together with Spaghetti

Let's start at the beginning: who is the Chocolate Company? Some might call them chocolate sommeliers but, in reality, they are much more than that.

The members of this association with the flavor of yesteryear seek and taste new chocolates around Italy and abroad with the primary and democratic purpose of seeking pleasure and objective quality.

The goal? Research Italian excellence in the field of chocolate, thus protecting its consumption, in order to inform and consciously guide its members.

Compagnia del Cioccolato is an association composed of experienced and passionate chocolate consumers founded in 1995 in Perugia by Eugenio Guarducci, the first president, Roberto Bava and 22 other founding members.

It took very little time to transform this non-profit association into a point of reference in the defense of quality Italian chocolate-cocoa. But now let's see more closely and in concrete terms what the Chocolate Company deals with.

Chocolate Company: a cenacle created in the name of chocolate

In parallel with research and quality protection, Compagnia del Cioccolato organizes courses for Chocolate Taster, evenings of tasting and pairing of wines and spirits, study and updating conferences and thematic events.

From its inception to today, it can also boast the publication of a guide with the specific analysis of the chocolates for sale in Italy and the preparation of cocoa and chocolate notebooks, an indispensable dissemination tool for spreading culture on the various aspects that populate this world.

Compagnia del Cioccolato has also created and promoted the European Chocolate Forum, an event during which chocolatiers, experts and journalists bring their different and constructive considerations, different perspectives that animate the debate in the world of chocolate.

Through its multiple activities, the Chocolate Company therefore aims to communicate all the news to passionate consumers, leading them to choose and taste with awareness.

Tavoletta d'Oro Award: research and protection of the best Italian chocolates

The credo of the Chocolate Company, a term not used at random, in order to give a sort of sacredness to the work of the association, and of its president Gilberto Mora, is what refers to the concept of quality.

What does the quality of a chocolate mean and how do you identify it? How is this concept expressed in the productions of the most important European chocolate regions? A general analysis that then, unavoidably, shifted the focus to Italian chocolate districts.

The purpose has been, from the beginning, and will always be, to answer these two questions by identifying the boundaries that semantically define the concept of quality.

According to the Chocolate Company, when we talk about quality, we should not refer to a purely gustatory aspect, which undoubtedly represents a key to understanding that is not negligible but not all-encompassing, but it is also necessary to refer to various aspects: the choice of raw materials, the art of chocolate and pastry, the strict respect for a consolidated tradition, the deep knowledge of the world of chocolate and the constant updating on its evolutions, the innovation of working on plantations from a more eco-sustainable perspective, the experimentation of ever new blends and flavors and finally the inclusion of “good cocoa” from various parts of the world in industrial-cut productions.

It is precisely these considerations that have led the Chocolate Company which, in parallel with a long and complex evaluation work, have led the commission to define clear and transparent guidelines for the tasting of the various chocolates under analysis.

The collaboration with Spaghetti

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