HISTORY OF COCOA

The use of the cocoa tree was discovered 2,000 years ago in the rainforests of the Americas. The cocoa tree has pods containing seeds which were processed into a paste by the Mesoamerican people. The paste was then brewed with water; which turned it into a cultural delicacy. Later, developed as a European sweet.
A cocoa pod (fruit) has a rough leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp (called 'baba de cacao' in South America) enclosing 30 to 50 large seeds that are fairly soft and white to pale lavender in color. While seeds are usually white, they become violet or reddish brown during the drying process. The exception is rare varieties of white cacao, in which the seeds remain white.

Cocoa bean, also cacoa, is the dried and fully fermented fatty seed of Theobroma cacoa, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate.

 

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GRANDO CIOCCOLATOTM HISTORY

Grando Cioccolato is the creation of Nancy Grando, a second generation jeweler married to an Italianmaster third generation jeweler. Two years ago inaninitial quest to promote their jewelry collection Nancy thought to offer a box of high quality chocolates with every purchase of Stefano's fine jewelry designs. Stefano and Nancy discovered that all of the chocolates that they had tasted did not meet the caliber of chocolates they were accustomed to from Italy.

Not wanting to compromise on quality, Nancy began to import Italian premium cocoa to produce Stefano's family's coveted chocolate recipes. Then, they found a commercial kitchen to rent in Santa Barbara where they produce all of their chocolates by hand. Nancy and Stefano recruited their son Mikele to create their website and to help with the production.

Being a jeweler for many years it was natural for Nancy Grando to initially create chocolate diamonds, gemstones, and pearls filled with Italian organic ingredients that are treated as fine as jewelry by being encased in innovative jewelry boxes. Stefano and Nancy are, also, passionate about fine wine and classical music; which accounts for their addition of chocolate grapewinesTM and chocolate violins.

Meanwhile, Nancy and Mikele Grando areworking closely with several Vineyards in Santa Barbara to produce select ganaches infused with Italian varietals of wine, alongwith premium wines to pair with their choice chocolate, so that you can enjoy exclusive Italian chocolates with wine tastings.

 

 

HISTORY OF GRANDOTM

Grando Cioccolato is the creation of Nancy Grando, a second generation jeweler married to an Italian master third generation jeweler. Two years ago in an initial quest to promote their jewelry collection Nancy thought to offer a box of high quality chocolates with every purchase of Stefano's fine jewelry designs. Stefano and Nancy discovered that all of the chocolates that they had tasted did not meet the caliber of chocolates they were accustomed to from Italy.

Not wanting to compromise on quality, Nancy began to import Italian premium cocoa to produce Stefano's family's coveted chocolate recipes. Then, they found a commercial kitchen to rent in Santa Barbara where they produce all of their chocolates by hand. Nancy and Stefano recruited their son Mikele to create their website and to help with the production.

Being a jeweler for many years it was natural for Nancy Grando to initially create chocolate diamonds, gemstones, and pearls filled with Italian organic ingredients that are treated as fine as jewelry by being encased in innovative jewelry boxes. Stefano and Nancy are, also, passionate about fine wine and classical music; which accounts for their addition of chocolate grapewinesTM and chocolate violins.

Meanwhile, Nancy and Mikele Grando are working closely with several Vineyards in Santa Barbara to produce select ganaches infused with Italian varietals of wine, along with premium wines to pair with their choice chocolate, so that you can enjoy exclusive Italian chocolates with wine tastings.