Noalya

Noalya Chocolate Grown was born and developed in Ponsacco, in the province of Pisa, in Tuscany. Noalya is, in brief, the realization of the tireless work of Alessio Tessieri, one of the leading chocolate experts in Italy, who in 1997 began traveling the world to select the best plantations and obtain the highest 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 in the heart of Tuscany a tasting chocolate that follows the principle of tree to bar. What does this mean? All the chocolate bars that Noalya produces are made from cocoa grown in-house, following the principle of a short supply chain that allows bringing cocoa “from the tree to the bar”.

Alessio Tessieri indeed cultivates some of the rarest cocoa varieties in his plantation in Venezuela and then produces Noalya chocolate by strictly applying natural techniques of cocoa transformation, from extraction to roasting, the latter carried out with cutting-edge machines capable of respecting the different organoleptic and antioxidant properties of the cocoa.

This special attention allows for the creation of many different flavors and colors, with as many as 33 types of chocolate, including 11 Grand Cuvée Character and 22 Esprit Grand Cru single-origin. A true wave of emotions stimulated by aromas and flavors that evoke distant and mysterious places, creating unforgettable impressions.

Thus, Noalya chocolate is the result of study, knowledge, plantations managed directly, and others where, for many years, a very close relationship has existed with the growers that Alessio Tessieri personally nurtures.

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

Noalya: a journey between continents

From South America to Africa, from the Tropic of Cancer to that of Capricorn passing through the Equator. The raw materials that Noalya uses contain the true essence of the places from which they come.

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 Alessio Tessieri's estate is located.

From these evocative places, Noalya derives cocoa beans to then transform them into high-quality chocolate. All the rare noble cocoa varieties are expertly processed according to guidelines shared with local farmers and agronomists: fermentation, the process of sugar-coating the cocoa which gives it the typical brown coloration, sun drying, which halts the fermentation process and reduces moisture content, and finally, bagging for shipment to the departure ports that then bring the cocoa beans to the heart of Tuscany.
 

Noalya and the art of roasting

Noalya, once it receives the beans, begins the true production process of chocolate. After a careful and thorough cleaning, the cocoa beans are roasted. The art of roasting is one of Noalya's secrets that is carefully guarded to ensure consistently high quality.

While the first essential aromatic development occurs already during the fermentation and sun-drying phases, it is with the subsequent thermal treatment that further aromas, unique and particular, are developed, which only Noalya's skilled personnel and historical roasters can 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 intense notes of red fruit, to sweet scents of dried fruit, through pleasant memories of roasting with hints of tobacco and elegantly spiced finishes.