Perugina Cacao (Amaro) 250g | 🦆The Bow Tie Duck Manila
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Perugina Cacao (Amaro)

Perfect for Fine Italian Desserts

A fine choco­late tra­di­tion made for deca­dent Ital­ian desserts such as tartu­fo di piz­zo, melan­zane al cioc­co­la­to, Tor­ta 900, and of course, tiramisu!

TAST­ING NOTES FROM THE CURATOR

Perug­i­na Bit­ter Cocoa Pow­der is made with an exclu­sive Ital­ian recipe that offers an intense­ly bold and rich taste of choco­late with a sub­tle bit­ter­ness that pro­vides a ground­ing, earthy note that envelops your sens­es and palate.

A vivid choco­late brown in col­or, Perugina’s Cocoa Pow­der is a time-hon­oured recipe, gluten-free to not only pro­vide a lux­u­ri­ous­ly tex­tured taste of choco­late but also a visu­al­ly stun­ning dust­ing to any dessert.

PREPA­RA­TION OR PAIRINGS

A beau­ti­ful ingre­di­ent to a wide array of Ital­ian tra­di­tion­al desserts. Perug­i­na Cacao Amaro is made to grace your Tiramisu.

Recre­ate a tra­di­tion­al Tiramisu with our care­ful­ly curat­ed ingre­di­ents all sourced from Italy. Whip up this beau­ti­ful dessert with Bono­mi Savioar­di Ladyfin­gers from Verona soaked in tra­di­tion­al Kim­bo Espres­so roast­ed in Naples bound togeth­er with silky Fresh Mas­car­pone Cheese air­flown from Oleg­gio, Pied­mont. Viola!

THE CHOCO­LATI­ER THAT CRE­AT­ED THE ITAL­IAN CHOCO­LATE KISS

A tra­di­tion­al­ly Ital­ian choco­lati­er found­ed in the 1900s in the city of Peruglia, Italy, Perug­i­na was borne from a love of tra­di­tion and fine Ital­ian choco­late. Found­ed by Luisa Spag­no­li and her hus­band, it was Luisa’s inno­va­tion and cre­ativ­i­ty that even­tu­al­ly cre­at­ed Baci Perug­i­na or the Ital­ian Choco­late Kiss. 

With Baci mean­ing kiss in Eng­lish, it has become a sym­bol of love and affec­tion since its cre­ation in the 1930s. A lover’s kiss of whole roast­ed hazel­nuts coat­ed in fine choco­late. A time­less gift of love that is now being enjoyed by part­ners and lovers in over 50 countries. 

Storage Instructions

Store your choco­lates in a cool, dark place, ide­al­ly between 18 to 24°C.