Your cart is currently empty!
An ancient art practised with skill
LEA Sorrento carefully selects the best raw materials to make each chocolate delicious and exclusive. We use an African-origin Belgian chocolate, which has a very fine structure (15-18 microns) and a higher cocoa content than that of most international chocolate production. This type of chocolate is ideal for creating chocolates with a unique, intense and all-enveloping taste. During the tempering phase, this very fine chocolate is shaped and then enhanced by the aromas and flavours of the Sorrento Coast. From this process pralines, creams and truffles are born, artisanal products with an unforgettable flavour, inspired by an extraordinary region.
Dark chocolate (56-60% cocoa)
Dark chocolate (70-76% cocoa)
Milk chocolate (32-38% cocoa)
White chocolate (28% cocoa butter)
Ganache: cream, butter and chocolate are mixed in equal parts, achieving a perfect balance of texture and flavour.
Almonds, hazelnuts, figs, lemons, oranges, tangerines: coastal flavours meet chocolate to create authentic culinary delights.