{"product_id":"depetris-riccardo-cioccolato-del-monviso-genepy","title":"Depetris Riccardo - Cioccolato Del Monviso with Genepy","description":"\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eRanked in the \u003ca href=\"https:\/\/hellochocolate.com\/pages\/top-100-chocolates\" title=\"Top 100 Chocolates\"\u003e\u003cstrong data-start=\"765\" data-end=\"791\"\u003eTop 100 Chocolates\u003c\/strong\u003e\u003c\/a\u003e in the World.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis bar is part of \u003cstrong\u003eDepetris Riccardo \/ Depetris…i Ciculaté's\u003c\/strong\u003e \u003cem\u003eCioccolato del Monviso\u003c\/em\u003e line, made in Revello, Piedmont at the foot of Mount Monviso — a UNESCO World Heritage site and the defining landmark of the Po Valley. The Genepy bar is built around a multi-stage infusion process: alpine Genepy flowers, grown in the Valle Po directly below the mountain, are used to aromatise the cacao through natural infusion and flavouring techniques. Even the grinding is tied to the mountain — Depetris has modified his production machinery to use Monviso stone as the milling surface, making the terroir connection between cacao and landscape a literal one.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGenepy is an aromatic alpine herb with a long tradition in Piedmontese and Valdostan liqueur-making — bitter, herbal, and distinctly high-altitude in character. Here it works in tension with the chocolate base: expect the warmth and depth of dark cacao underpinned by cool, herbaceous, slightly floral notes. The result reads as both grounded and elevated — a bar that tastes unmistakably of where it was made.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAward \u0026amp; Recognition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe \u003cstrong\u003eMonviso Genepy\u003c\/strong\u003e earned a \u003cstrong\u003eSpecial Prize for Infusion in Genepy Liqueur\u003c\/strong\u003e at the 2025 International Chocolate Awards (European Bean-to-Bar Competition), recognising both the technical precision of the infusion and the integrity of the locally sourced ingredient.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTasting \u0026amp; Pairing Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eServe slightly below room temperature to keep the herbal notes crisp. The Genepy character pairs naturally with a \u003cstrong\u003esmall glass of aged Barolo or Nebbiolo\u003c\/strong\u003e — both share the same alpine-Piedmontese DNA. For a non-alcoholic match, a \u003cstrong\u003epine needle or mountain herb tea\u003c\/strong\u003e echoes the elevation without competing. For a food pairing, \u003cstrong\u003eaged Toma Piemontese cheese\u003c\/strong\u003e or \u003cstrong\u003edark rye crackers with honey\u003c\/strong\u003e bridge the bitter and the sweet without overwhelming the herb.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSummary\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe \u003cstrong\u003eMonviso Genepy\u003c\/strong\u003e is a bar about place — specifically, the alpine landscape that rises above the Po Valley and defines the Piedmontese identity. With locally grown Genepy flowers infused directly into the cacao and Monviso stone used in the grinding process, it is as close as chocolate gets to a single-terroir expression. Award-recognised, technically demanding, and unlike anything outside the shadow of that mountain.\u003c\/p\u003e","brand":"Depetris Riccardo","offers":[{"title":"Default Title","offer_id":45865901686970,"sku":null,"price":11.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/4988\/3578\/files\/depetris_riccardo_chocolate_macambo.jpg?v=1779204068","url":"https:\/\/hellochocolate.com\/products\/depetris-riccardo-cioccolato-del-monviso-genepy","provider":"Hello Chocolate","version":"1.0","type":"link"}