Stone-Ground Chocolate: Fewer Ingredients, Best Quality

Leone’s stone-ground chocolate is a journey through time and a hymn to the purest and best quality ingredients. The traditional recipe, whose balanced formula has been unveiled by Guido Monero, faithfully interpreting the antique and indulging pleasures fashionable in the 18th Century throughout the exclusive noble European courts, including Torino. Stone-ground chocolate – so called because in the manufacturing process we use antique stone – (porphory and granite stone) machines only – containes a distinguish selection of home-roasted cocoa beans (Ecuador, Venezuela, Saõ Tomè), raw cane sugar and Mexican vanilla pod and Ceylon cinnamon sticks.


Stone-Ground Chocolate:

Fewer Ingredients, Best Quality

Leone’s stone-ground chocolate is a journey through time and a hymn to the purest and best quality ingredients. The traditional recipe, whose balanced formula has been unveiled by Guido Monero, faithfully interpreting the antique and indulging pleasures fashionable in the 18th Century throughout the exclusive noble European courts, including Torino. Stone-ground chocolate – so called because in the manufacturing process we use antique stone – (porphory and granite stone) machines only – containes a distinguish selection of home-roasted cocoa beans (Ecuador, Venezuela, Saõ Tomè), raw cane sugar and Mexican vanilla pod and Ceylon cinnamon sticks.


The Name’s Origin and its Characteristics



Stone-ground chocolate is peculiar because there is no cocoa butter added; during the 18th Century until 1830, cocoa butter did not exist as a raw material by itself, it was isolated only thenafter! The chocolate is slightly grainy but cocoa beans are less stressed in comparison to the processing by steel cylinders, thus retaining a deeper fragrance and an intense taste. A possible surface unevenness is its valuable and peculiar feature, too.


The Name’s Origin and its Characteristics

Stone-ground chocolate is peculiar because there is no cocoa butter added; during the 18th Century until 1830, cocoa butter did not exist as a raw material by itself, it was isolated only thenafter! The chocolate is slightly grainy but cocoa beans are less stressed in comparison to the processing by steel cylinders, thus retaining a deeper fragrance and an intense taste. A possible surface unevenness is its valuable and peculiar feature, too.


Delicious Tasted as Hot Chocolate



Stone-ground chocolate is delicious tasted in pieces, but it is even better appreciated tasted as a traditional hot chocolate. It should be noted that, once upon a time, and still nowadays in South American food culture, hot chocolate is made with chocolate pieces rather than cocoa powder as it is the fashion in Europe, because cocoa powder was invented in the middle of the XIX century. Being naturally rich in fibers, stone-ground chocolate does not required further thickening agents (like starch, flour or carrageenans), thus being an intense cup of hot chocolate, highly digestible.


Delicious Tasted as Hot Chocolate

Stone-ground chocolate is delicious tasted in pieces, but it is even better appreciated tasted as a traditional hot chocolate. It should be noted that, once upon a time, and still nowadays in South American food culture, hot chocolate is made with chocolate pieces rather than cocoa powder as it is the fashion in Europe, because cocoa powder was invented in the middle of the XIX century. Being naturally rich in fibers, stone-ground chocolate does not required further thickening agents (like starch, flour or carrageenans), thus being an intense cup of hot chocolate, highly digestible.

Her Highness
“Madama Reale”
Hot Chocolate Cup

Ingredients for 2 cups

0,25 l of fresh whole milk or water
1 Stone-Ground Chocolate bar (55g)

Break the bar in chunks and simply melt them in hot milk or water (for
lactose-intolerant consumers). Simmer it on moderate heat, stirring it for
3-5 minutes (until the desired density is visibly reached). Let it rest for a
couple of minutes and serve, possibly in an ancient silver chocolate-pot,
shaking it with the proper whisk, originally wooden. If this procedure
is carried out with love and involvement, hot chocolate will be
more delicious and pleasant!

Her Highness
“Madama Reale”
Hot Chocolate Cup

Ingredients for 2 cups

0,25 l of fresh whole milk or water
1 Stone-Ground Chocolate bar (55g)

Break the bar in chunks and simply melt them in hot milk or water (for lactose-intolerant consumers). Simmer it on moderate heat, stirring it for 3-5 minutes (until the desired density is visibly reached).
Let it rest for a couple of minutes and serve, possibly in an ancient silver chocolate-pot, shaking it with the proper whisk, originally wooden. If this procedure is carried out with love and involvement, hot chocolate will be more delicious and pleasant!