3 assorted Pencils in 3 flavors:

Weight 60g

Content 

Cocoa minimum 60%. Sugar, cocoa butter, cocoa paste, full fat powder milk, Giffoni Round Hazelnut paste, “Sale Marino di Trapani PGI”, “Pistacchio Verde di Bronte DOP” paste, emulsifier (non-OGM soy lecithin), butter oil

Natural information 

100g Energy 2422kj/ 583kcal, Fat 43g – of which saturated fat 20g, Carbohyrate 38g – of which sugars 37g, Fibre 1,9g, Protein 10g, Salt 0,27g

20 g Energy 484kj/ 117kcal, Fat 8,6g – of which saturated fat 4,0g, Carbohydrate 7,6g – of which sugars 7,4g, Fibre 0g, Protein 2,0g, Salt 0,05g

Our chocolate is one of the best in the world. We selected cocoa from the Hacienda San José in Ecuador, whose legacy started in Los Ríos in the 30’s. It has received endless awards.

Quality in the ingredients is crucial for reaching
excellence in output. Corrado Assenza is not
only one of the most credible and renowned
figures in the world of pastry, but he is also a
poet, an intellectual who uses ingredients like a
writer uses words.  Our labels are short. Few ingredients mean

Lavoratti’s entire production is conceived
as an “editorial line”, where every product is
a Chapter in its story.
The packaging of our bars brings to mind
a book cover, and we even created a box to
hold the first eight products.

The “Ditta Lavoratti” company was established
in Varazze, on the western coast of Liguria
in Italy, in 1938. Filled doughnuts were carried
around beaches and sold to beachgoers
from a shoulder-strapped wooden box. A
few years later, Aliberto Lavoratti opened
a shop in the historical centre of town,
and the chocolate adventure started