The Chocolate Atelier

At Pietro Romanengo Confectionery, we rigorously follow traditional artisan chocolate-making methods using the finest cocoa, cocoa butter and sugar, with no added ingredients, emulsifiers or soy lecithin. First, the cocoa paste is slowly refined on a slab of granite stone and then undergoes a process known as conching, non-stop for 3 days and 3 nights, until the mass reaches a velvety-smooth consistency or "velouté", as described in the authoritative French texts of the early 1900s.

The Chocolate Atelier is where our chocolate bars, chocolate pralines, Easter eggs and all of Romanengo's chocolate figurines are created.