Noalya

Noalya Cultivated Chocolate was born and developed in Ponacco, in the province of Pisa, in Tuscany. Noalya is, in a nutshell, the embodiment of the spasmodic work of Alessio Tessieri, one of the leading Italian chocolate experts, who in 1997 began traveling around the world to select the best plantations and obtain the best quality cocoa varieties.

A perpetual journey that allows him to offer a range of single-origin chocolates and, at the same time, to create a series of exclusive blends.

Noalya: when chocolate becomes poetry

Noalya creates tasting chocolate in the heart of Tuscany that follows the logic of a tree to bar. What does it mean? All the bars that Noalya produces are composed of cocoa grown on its own, following the principle of a short supply chain that allows the cocoa to be brought “from &' tree to bar”.

In fact, Alessio Tessieri cultivates on his plantation in Venezuela some of the rarest existing varieties of cacao and then produces Noalya chocolate by strictly applying natural cocoa transformation techniques, from extraction to roasting, the latter made with cutting-edge machines and able to respect the different organoleptic and antioxidant properties of cocoa.

This particular attention makes it possible to create many different flavors and colors, with 33 types of chocolate, including 11 Grand Cuvée Character and 22 Esprit Grand Cru single-origin. A real wave of emotions stimulated by aromas and flavors that evoke distant and mysterious places, creating unforgettable suggestions.

Noalya chocolate is therefore the result of study, knowledge, directly managed plantations and others where, for many years, there has been a very close relationship with the growers that Alessio Tessieri personally takes care of.

It is precisely all this that guarantees the correctness of the processing process, the high quality and the traceability of the seeds that arrive at the factory.

Noalya: a journey across continents

From South America to Africa, from the Tropics of Cancer to that of Capricorn passing through the Equator. The raw materials that Noalya uses contain l&' the real essence of the places from which they

Colombia, Guatemala, Trinidad, Ecuador, Nicaragua, Dominican Republic, Jamaica, Cuba, Honduras, Grenada, Brazil, Peru, Costa Rica, Papua New Guinea, Madagascar, Tanzania, Vietnam, Java and, of course, Venezuela where the estate owned by Alessio Tessieri is located.

From these suggestive places, Noalya obtains cocoa beans and then transforms them into high-quality chocolate. All rare varieties of noble cacao are cleverly processed according to guidelines shared with local growers and agronomists: fermentation, the process of softening the cocoa with which it takes on its typical brown color, drying in the sun, with which the fermentation process is blocked and the moisture content is reduced, and finally the bagging for sending to the ports of origin that then bring the cocoa beans to the heart of Tuscany.

Noalya and l&' art of roasting

Noalya, once the fava beans have been received, the actual process of producing chocolate begins. After careful and thorough cleaning, the cocoa beans are roasted. The art of roasting is one of Noalya's secrets, which she carefully guards to guarantee a &' consistently high quality.

If the first fundamental aromatic development takes place already during the fermentation and drying phase in the sun, however, it is with the subsequent heat treatment that additional aromas, unique and particular, are developed, which only Noalya's expert staff and historic tostini are able to enhance.

The processing of each type of cocoa is customized using different temperatures so that roasting can best enhance the aromatic characteristics of each cocoa: from the intense scents of red fruit, to the sweet notes of dried fruit, through the pleasant memories of roasting with the aftertastes of tobacco and