Slitti Chocolate

Slitti - Fino De Aroma Estroso, Hispaniola BIO, 75%

75 g Fine Dark Chocolate
Prix régulier CHF 15.00
Prix de vente CHF 15.00 Prix régulier

The Great Taste Award-winner 2025

Origin & Craftsmanship
Slitti’s Fino de Aroma line, crafted by Andrea Slitti, brings out the full aromatic depth of select cacao using refined roasting and processing techniques. The Estroso variety features organic Hispaniola cacao (Trinitario type) sourced from the Hato Mayor and El Seibo regions of the Dominican Republic. This single-origin bar is processed with care to highlight the bean’s natural nuance and aromatic profile. 

Flavor Profile
Estroso delivers a rounded, full-bodied chocolate flavor with prominent fruity and nutty aromas, underpinned by complex notes of delicate acidity, slight astringency, and a floral lift. Subtle hints of bergamot and rhubarb add complexity, creating a sophisticated flavor interplay that evolves on the palate. 

Accolades & Awards
While this bar’s site doesn’t list awards, Slitti’s Fino de Aroma collection—in general—is highly praised for capturing nuanced aromatic expression in craft chocolate.

Tasting & Pairing Guide

Let a small piece of the Estroso bar slowly melt on your tongue to first notice its rich fruit and nut notes, followed by a gentle floral brightness and a faint touch of astringency. Pair it with a slightly floral black tea (like Earl Grey) to enhance its bergamot and rhubarb nuances, or enjoy with a delicate glass of sparkling rosé to echo its fruit-forward character. For a textural contrast, pair with toasted almond biscotti or a crisp pear slice — both complement and elevate the bar’s fruity, floral essence.

Summary

The Slitti Fino de Aroma Estroso (Hispaniola BIO, 75%) bar is a masterful expression of Dominican cacao—organic, aromatic, and artfully refined. With its layered fruit, nut, floral, and citrus notes, it stands out as a sophisticated experience for chocolate lovers seeking terroir-driven nuance and craft elegance.

Vegan, Dairy-free

The story of Slitti begins in 1969, when Luciano Slitti opened a coffee roasting business in Monsummano Terme, in the province of Pistoia, Tuscany. His vision was simple: to roast and offer exceptional coffee that stood out from the standard fare.In 1988, Luciano passed control of the company to his son Andrea Slitti, along with support from his brother Daniele. A couple of years later, in 1990, Andrea, driven by a burgeoning passion for chocolate, expanded the business to include artisanal chocolate production.

Organic Hispaniola cocoa mass, Organic sugar, Organic cocoa butter
(Minimum 75% cacao content)
May contain traces of milk, almonds, hazelnuts, pistachios, peanuts, and other nuts.

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Nos chocolatiers s'abstiennent fièrement d'utiliser des stabilisateurs ou des conservateurs artificiels dans leurs produits, ce qui rend leurs créations plus sensibles à la température par rapport aux autres chocolats haut de gamme.

Pour garantir une expérience gustative optimale, il est conseillé de conserver nos chocolats dans un endroit frais et sec où la température oscille entre 16°C et 18°C. Nous vous conseillons de ne pas réfrigérer nos chocolats, car cela pourrait provoquer une cristallisation du sucre due à l'augmentation de l'humidité, altérant ainsi leur texture et leur saveur.

Au contraire, s'il est conservé à des températures trop élevées, le beurre de cacao peut se séparer et former un film blanc à la surface du chocolat. Cette perte de beurre de cacao peut entraîner un dessèchement du chocolat et, par conséquent, une altération potentielle de sa saveur. Vos pratiques de conservation réfléchies contribueront à préserver l'intégrité de nos délicieux chocolats.

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