Grosso Specialties Supply

Grosso Specialties Supply researches, selects and distribute fine foods. We import cocoa, its derivatives, and super foods of the highest quality. We has been always dedicated to supervise the whole production, from growing and selection to processing. Traceability, transparency, and sustainability are our main pillars. We process only the highest quality raw material, HCCP and Control Union certified, produced in full compliance with organic standards. Grosso Specialties Supply aims to build a gastronomic experience that can satisfy all palates. The careful use of resources, the flexibility of production and the direct relationship with social cooperatives allow us to offer niche products; that help to best express your creations.

Piura

San Juan De Bigote > Criollo Gran Blanco

The Gran Blanco from Piura is undoubtedly the flagship of Peruvian agricultural production. It is harvested in the eastern and hilly Piura region, located in the north-west of the country, between the Pacific Ocean and the Andes, in a forest belt characterised by moist and alkaline soils. The Criollo Gran Blanco is composed of 40% unique albino beans.

Amazonas

Juahangha > Criollo

The cocoa trees are grown in Finca Quya, in the municipality of Juahanga, Utcubamba province. It is a blend of more than 135 indigenous varieties. Amazonas cocoa is a certified Denominación de Origen. The accumulated hours of sunshine throughout the year, high humidity, alkaline soils, clay texture, and coexistence with other native plants have resulted in a unique flavour profile.

Cusco

Valle Rio Apurimac, Ene y Mantaro > Criollo

In the heart of the ancient Inca kingdom, where, surrounded by tropical forests, there are still cocoa plantations dating back to the imperial era, the Chuncho cocoa of Cusco is cultivated. The Chuncho variety is characterised by its richness of notes and nuances, the result of the natural selection of frugivores and a long process of domestication by the native indigenous.

San Martin

Tocache > Finos de Aroma

The San Martin region in the province of Tocache, located in the north-east of the country in the centre of the Peruvian Amazon, is characterised by a torrid tropical climate, alternating with heavy seasonal rains. Daytime temperatures, copious rainfall and intense humidity make San Martin one of the most suitable regions for the cocoa cultivation.

Tingo Maria

Tingo Maria > Criollo e Fino de Aroma

Single-origin Tingo Maria cacao grows in a unique region that is unique in terms of geology and landscape. The plants grow along the Andes mountain range, whose cool, clean winds and rainy climate allow the cultivation of top-quality beans.

Pingtung

Pingtung Taiwan > Trinitario

Sur de Lago is the southern sub-region of the Lake of Maracaibo that encompasses several state of Venezuela. The Lake Maracaibo basin presents a variable picture in its rainfall regime. This determines the existence of different climates and soil types, which are distributed in a north-south direction. Sur del Lago cocoa is a privileged variety that not only enchants with its intensity, but above all with its delicate notes.

Sur de Lago

Sur de Lago > Criollo e Trinitario

Cuyagua

Cuyagua > Criollo e Trinitario

La città di Cuyagua si trova lungo la costa centro-settentrionale del Venezuela, nello Stato di Aragua, immersa in una valle lungo il Rio Cuyagua. La valle è circondata da un’immensa vegetazione e ancorata a terreni estremamente fertili, non lontani dal Mar dei Caraibi. Il suolo è ricco di sedimenti e risulta ottimale per la coltivazione del cacao, la cui tradizione risale infatti a 500 anni fa.

Ocumare

Ocumare de la Costa >Trinitatio

Ocumare de la Costa is a small coastal town located in north of Aragua. It sits at the skirts of Venezuelan Coastal Range and is influenced by both Henri Pittier National Park and the Caribbean Sea. The result is a cocoa characterised by softness and delicate, persistent aromas. Ocumare has one of the richest organoleptic profiles in the world.

Customization (Private Label)

Personalized chocolate produced for pastry, restaurants, companies, hotels and catering. Our range of items, formats and recipes is wide: whether it’s dark, milk, white, flavoured chocolate or functional, pro-fitness and no-added-sugar products, we are always available to your needs. For more information, please contact us at info info@grossosrl.eu

Groupage (ITA to EU)

Allocation of your items at our warehouses, storage and consolidation, order preparation, and shipping. Estimated delivery time 10 days maximum throughout the European Union. For more information, please contact us at info info@grossosrl.eu

Cocoa Beans

Hand-selected cocoa beans, processed and roasted with a focus on organoleptic profiles
and primary aromas

Cocoa Nibs

Natural nibs obtained by the grinding process of beans. Rich in vitamins, minerals and protein. Low in calories. Nibs are recommended for vegans, lactose intolerance and sporty people.

Cocoa Paste

Pure cocoa paste is produced by slow grinding. It is a low-cholesterol, gluten-free product, rich in nutritional properties, and antioxidants.

Cocoa Powder

Natural cocoa powder is obtained by traditional cold pressing of the paste (cocoa liquor) with a fat content of 22-24%. No alkalizing process is carried out, and the product preserves its original colors and scents.

Cocoa Butter

Cocoa butter is extracted by pressing roasted beans. Its neutral yet fragrant taste, vegetable fatty acids and high smoke point make it a perfect product for quality cooking.

Copertura

Copertura ideale per la finitura esterna di torte e dolci, modellazioni e ganache, disponibile in diverse tipologie, dal fondente al cioccolato bianco, pensata per una pasticceria “haute de gamme”.

Molasses

Cocoa molasses is obtained by collecting mucilage during bean fermentation and its subsequent pasteurization. It has intense aromatic notes of cocoa and tropical fruit. On the palate it is sweet-and-sour with a long persistent finish.

Bars

The Tesoro Amazónico range of chocolate bars is the outcome of a long research.
Dark chocolate, milk chocolate, white chocolate. Bean to bars handcrafted in Peru.

Majambo

Majambo is rich in protein, fiber and omega 9. A super food with incredible nutritional properties, it represents a cornerstone of Amazonian gastronomy.

Otaleg

Roma

Gelateria 3 coni Gambero Rosso.

Cioccolato Bellantoni

Cittaducale

Pluripremiato International Chocolate Awards.

Guido Castagna

Torino

Premiato ICA e membro del World Pastry Stars.

Caon Chocolate

Rimini

Maître Chocolatier.

Consorzio

Torino

1 stella Michelin e 3 gamberi Gambero Rosso.

Pizzeria Giotto

Firenze

3 spicchi Gambero Rosso.

La Sorbetteria

Firenze

2 coni Gambero Rosso.

address:

Via Achille Grandi 72 - 20862 Arcore (MB)

phone:

+39 349 56 48 847

email:

info@grossosrl.eu

website:

We select only the one and real best single origin cocoa

COCOA AND DERIVATIVES