Producing chocolate is no small thing: the finished product's quality is largely influenced by the masterly execution of the different phases of its elaborate processing.
The nineteenth century established the popularity of chocolate and of the inventions that changed the processing of cocoa for good. In the early twentieth century, a proper industrialization of the productive processes took off in Italy, with the affirmation of key brands such as Perugina, Novi, Peyrano, Streglio, Unica, Majani, Caffarel.
Many more entered the market after World War I - Ferrero above all.
Today, the great chocolate processing companies bear the names of those pioneers who gave the chocolate industry its present importance, and are particularly committed in safeguarding the nobility of the original quality.