Marco Colzani is the maker behind Amaro. Marco has a strong food pedigree: his family has a pasticceria and for several years he worked as a winemaker. Slowly he found himself being drawn to the new wave of chocolate production.
The special blend Lago di Como has been made with the inspiration from a famous blend of wine known as the ‘Bordeaux blend’ crafted by an oenologist mixing Cabernet with Merlot. To achieve something similar, Amaro wanted the aroma and the freshness of a Caribbean cacao to be mixed with the power and the structure of an African Cacao.
Amaro called its blend ‘Lago di Como’ as a tribute to the beautiful landscape where it resides, near the lake Como.
The LAGO DI COMO is a mix of Ivory Coast and Dominican Republic. The Ivory Coast cacao comes from the GI-COOPACI co-operative in Divo in which most of the farms are smaller than 10 acres. The Dominican Republic cacao comes from the Conacado cooperative that was established in 1988, in the Dominican Republic, to improve the living conditions of small producers and their families through the sale of cocoa in the world market. The organisation is based in the capital, Santo Domingo, but operates throughout the country through nine regional organisations.