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Mencarelli Cocoa Passion – Interview with Paolo Mencarelli

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Mencarelli Cocoa Passion are coming to Town!

Paolo Mencarelli Happiest Man in Chocolate Mencarelli Cocoa Passion - Interview with Paolo Mencarelli

When we heard Mencarelli Cocoa Passion were attending the Italian Food and Wine Week event we started salivating! I for one cannot wait to this artisanal chocolate by Paolo Mencarelli! So I jumped at the chance to do a pre-show interview for our readers and learn more first hand about this product before we meet, greet and eat these delectable morsels!

Watch out for our chocolate tasting updates next week!!

Mencarelli Cocoa Passion - Interview with Paolo Mencarelli

Can you tell us about Paolo Mencarelli’s journey in the world of chocolate and how his family’s artisan tradition influences his creations, like the Traditional Fig Loin?

Our company Mencarelli Cocoa Passion is the continuation of a family business started more than 60 years ago.

With the passing of time the main object of production has passed from bakery to confectionery up to specialize in the artisan processing of chocolate.

Our laboratory is located in Castelplanio, in the heart of the Marche region, in a territory with deep and splendidly traditional connotations, cradle of memories and food and wine excellences.

Paolo Mencarelli

Mencarelli – Cocoa Passion makes pralines, bars, bars with dried fruit, napolitains, dragees, Easter eggs, hazelnut nougats, chocolate subjects and spreadable creams. In addition to the conventional line is also available a range of organic products.

We distinguish ourselves for the particular care and attention that is placed in all phases of the production process: from the selection and processing of raw materials used up to the packaging of the finished product. The whole process is carried out manually in order to obtain a range of items that can be distinguished not only for the taste and quality, but also for the style of their packaging.

What sets Mencarelli Cocoa Passion’s chocolate products, such as the Fig Loin and Sour Cherries Covered in Dark Chocolate, apart from others on the market?

Our products stand out for their uniqueness. They are the fruit of my inspiration and creativity. Only in this way can we give that element of uniqueness that makes them different from other products on the market. The more they are linked to those who create them, the more they differ from the rest.

Mencarelli Cocoa Passion's chocolate products, such as the Fig Loin and Sour Cherries Covered in Dark Chocolate

How does Paolo’s expertise as a chocolatier inspire the creation of fine chocolate bars, like the ‘Criollo’ Dark Chocolate Bars in various percentages, and what makes them unique?

Criollo” is the cocoa par excellence, synonymous with quality. It is rich in aromas, nuances and hints. The bars made with this noble raw material are the best for every cocoa enthusiast. 

We use it, in various percentages, to create 5 different products present in our catalogue: the 70%, 80% and 100% pure “Criollo” cocoa bars and the 80% and 90% pure “Criollo” bars of the ‘Ecuador sweetened with pure coconut sugar. Perfect for cocoa enthusiasts and tasters, but also excellent to pair with liqueurs and spirits.

Mencarelli - Cocoa Passion makes pralines, bars, bars with dried fruit, napolitains, dragees, Easter eggs, hazelnut nougats, chocolate subjects and spreadable creams.

Could you describe the delightful chocolate bars offered by Mencarelli Cocoa Passion, including the Dark Chocolate Bars in different percentages and the White Chocolate Bar?

Any product I make is the result of a meticulous choice and combination of raw materials. The choice of cocoa to use and the selection of all the raw materials are made to give the customer a unique sensorial experience, capable of transmitting emotions and new sensations. The various types of products that we have in the catalog are created in order to have a range of products capable of satisfying the most diverse tastes.

In what ways does Paolo Mencarelli’s passion for chocolate translate into his innovative techniques?

Passion for your work leads you to dedicate yourself completely to what you do; all this is the basis of any growth and innovation process. Only by proceeding in this way is it possible to always be in step with the times and ready for changes and new trends.

Mencarelli – Cocoa Passion Contacts

Address: Via Roma, 57, 60031 Castelplanio AN, Italy

Telephone: +39 388 737 6148

Website: https://cioccolatomencarelli.com/it/index.php

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