VISIT STORE: Vannucci Chocolates

Vannucci Chocolates produces Gourmet chocolate bars 45 gr. and 100 gr. Gluten free, extra dark 73% or 60%, milk and gianduja chocolate bars.

Extra dark 73% – A wise blend of fine cocoa allows to perceive the softly bitter and persistent flavour of the perfectly roasted cocoa. It is a chocolate that, by the tasting, slowly enhances the aromas complexity.

Extra dark 60% – Cocoa blend of different proveniences, well-rounded flavour, lingering aftertaste. Excellent for a slow and deep tasting.

Milk – To taste the Vannucci milk chocolate is to treat yourself to a moment of real pleasure. The high creaminess of milk and the high quality of fine cocoa give to the palate a new aromatic and taste balance.

Gianduja– Prepared with full respect for the Italian tradition, by using high quality nuts that, expertly roasted to enhance their taste, perfectly blend with our delicious chocolate; this specialty satisfies even the most demanding palates.

Vannucci Chocolates produces high quality hand crafted chocolates in the respect of the most authentic tradition of Perugia. We have selected the most highly prized cacao beans for our exclusive chocolate recipe. We have brought back the famous liqueur filled chocolates, the pralines with cherry that go so well with a chocolate mousse or with maraschino, the fruit cocktail made with almond paste and other delights.

Signature chocolate for passion

Phenylethylamine: this substance boosts the effects of Dopamine, retards the sense of fatigue, alleviates the hungry sensation and favours wake.

: is a neurotransmitter, synthesized in brain cells, and it has psychotrope effects. An “anti-stress” function, similar and auxiliary to the function of endorphine, can be supposed. It has antioxidant, hypotensive, immunomodulant, anti-inflammatory and analgesic properties.
The already known presence of other compounds was confirmed. They are:
Poliphenols, Tannins, Flavonoids (epicatechine…): good anti-oxidants. They favour a better bloodstream (boostering functions of all biologic systems), tone and elasticize the walls of blood-vessels, contrast degenerative pathologies (especially, cardiovascular pathologies).

Furthermore, cocoa:
Doesn’t induct caries, because it contains Tannins (that reduce bacterial proliferation), Fluor (that enforces teeth structure), Phosphates (that modifies the production of acids, resulted from sugar metabolism).
Isn’t contraindicated in case of colyte (the presence of Tannins alleviates intestinal contractions and the symptoms of irritable bowel syndrome.
Has more Iron than red meat and eggs.
Is easily digestible (cocoa mass is stored in the stomach for 1 or 2 hours).
Isn’t contraindicated in case of diabetes (the presence of Poliphenols provides an higher insulin-sensibility and a lower insulin-resistance).

Furthermore, cocoa contains several nutritional components (sugars, fats, proteins, vitamins, oligoelements), well-balanced as modern nutritional science recommends.

Recommended dose, method and timing of administration
Take at least 30 grams of 100% cocoa mass: 10 g after breakfast, lunch and dinner, up to 100 g per day in the context of a mildly reduced calorie diet.

100% cocoa mass should not be chewed, dissolved slowly but left along the roof of your mouth to avoid the initial sensation of dryness and, instead, be invested by the complexity of its aromas. It thus prolongs the perception of bitter-sweet, fruit and spice, balanced by a mild acid mixed with a fragrance that lasts for several minutes, leaving finally a pleasant aromatic aftertaste and well defined.

It is well known that cocoa paste is dry and bitter, with high levels of astringency that are usually not greatly appreciated.

Vannucci adopted a technique that allows to attenuate, if not even cancel, the astringency level becoming the cocoa paste dry and bitter but with an excellent aftertaste, which makes it delightful both consumed alone and with wine or liquor.