Perugina Nero Fondente Extra 70% Cocoa
Perugina was born on 30 November 1907 in Perugia as a confetti maker. In 1909 it was taken over by the eighteen year old Giovanni Buitoni and in 1922 what would become the historical product of the company was born, namely the Bacio. Perugina became, already in the 1920s, one of the major Italian exporters of confectionery products. In 1987 the company became part of the Swiss Nestlé group. In 2005 Perugina Nero chocolate was born. In 2007 on the occasion of the centenary of Perugina, La Casa del Cioccolato was born: a unique place in the world, where you can go on a journey that goes from the historical museum to the visit to the factory.
The chocolate Perugina Nero Fondente Extra 70% comes with a shiny-looking walnut color. By breaking the chocolate with your hands, the snap is clean while it feels velvety to the touch. The nose is intense, fine, of wide aromatic complexity with a bouquet that mainly recalls hints of roasted cocoa elegantly accompanied by fruity and spicy hints reminiscent of raspberries, black pepper and vanilla. In the mouth it has a fusibility of normal duration; the taste is intense, very fine, moderately sweet, slightly bitter and moderately acid. Perugina Nero Fondente Extra 70% is a medium-bodied and harmonious chocolate with an average persistence of taste and smell.
Food in pairing: It can be combined with dried fruit such as walnuts, hazelnuts, almonds or crispy bread with a little crumb such as Michetta.
Waters in pairing: Acqua San Pellerino
Wines in pairing: Vermouth di Torino – Pio Cesare, Vermouth Rouge “Lillet”.
Spirits in pairing: White, soft and velvety grappas such as Grappa Nonino Monovitigno Il Moscato or Grappa Segnana Pinot Nero.
Tea in pairing: Oolong tea.
Coffee in pairing: Rather acidic, soft and slightly bitter coffees such as the Nespresso Ethiophia and Nespresso Cosi.
The Perugina Nero Fondente Extra 70% represents the right choice for those who want to take their first steps in the world of dark chocolate but also for their usual lovers. Medium-bodied and structured chocolate, it can be combined with structured or medium-structured cigars.