Depetris Riccardo - Cioccolato del Monviso Peru Chuncho Cuzco 75% | Single-Origin Dark Chocolate
Depetris Riccardo - Cioccolato Del Monviso with Raspberry, Hibiscus & Rose
Depetris Riccardo

Depetris Riccardo - Cioccolato Del Monviso with Raspberry, Hibiscus & Rose

75 g Dark Chocolate
Regular price $11.70 USD
Sale price $11.70 USD Regular price
Sold out

Ranked in the Top 100 Chocolates in the World.

Origin & Craftsmanship

This bar is part of Depetris Riccardo / Depetris…i Ciculaté's Cioccolato del Monviso line, made in Revello at the foot of Mount Monviso in Piedmont. Where most of the range draws on cacao genetics or alpine liqueurs for its character, this bar is built entirely around fresh botanical ingredients from the Po Valley — raspberries grown in the valley below the mountain, hibiscus petals, and rose hip — combined with a Peruvian cacao base and crafted dairy-free. It's Depetris at his most seasonal: a bar designed to taste like the valley in summer.

Flavor Profile

Vivid and fresh, with a deep red hue that signals what's coming. The Po Valley raspberries lead — bright, slightly tart, unmistakably fruit-forward — with hibiscus adding a floral acidity and rose hip bringing a softer, rounded finish. The dark chocolate base keeps it grounded without heaviness. Overall: light, cooling, and more aromatic than bitter — unusual territory for a dark bar.

Tasting & Pairing Guide

Best enjoyed slightly cool rather than fully at room temperature, to preserve the freshness of the fruit and floral notes. Pairs naturally with a dry sparkling rosé or a cold hibiscus iced tea for a non-alcoholic match that mirrors the bar's own character. For food, try alongside fresh summer berries and crème fraîche, or as a palate contrast with a mild fresh goat's cheese — the acidity in both the cheese and the bar create a clean, bright pairing.

Summary

The Raspberry, Hibiscus & Rose is Depetris's summer bar — dairy-free, botanically driven, and visually striking. A lighter entry point into the Monviso range for those who prefer fruit-forward chocolate, and a genuine expression of the Po Valley landscape in its warmest season.

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Lactose-free
Shipping calculated at checkout.

Riccardo Depetris grew up inside a pastry workshop — his parents have been operating in confectionery in the Cuneo province of Piedmont for over four decades. That apprenticeship never really ended. He trained formally at hotel school, then spent years travelling through France, Spain, Germany and the United States absorbing new markets, techniques and flavour sensibilities before returning to Revello to run the historic Pasticceria Del Viale — Depetris i Ciculaté with his brother Mario.
Riccardo's craft is rooted in Piedmontese tradition: the region's famed hazelnuts, the peaches of Revello, the local herbs and mountain fruits that grow at the foot of Monviso. But his approach is anything but backward-looking. He was among the first Italian chocolatiers to work bean-to-bar at an artisan scale, believing that handcrafted processing at each stage best preserves the organoleptic character of exceptional cacao.
The Cioccolato del Monviso line was born out of a long research project — a tribute to Mount Monviso, the solitary limestone peak that rises above the Po Valley and is the defining symbol of Piedmont. Each bar in the range is a dialogue between the mountain's altitude and geography and the tropical origins of cacao.
The Viola Mirtillo — with its hand-picked local violets and wild blueberries — is that dialogue at its most precise: an entire alpine landscape, compressed into a single bar.
Riccardo is also a teacher at ICIF and multiple hotel institutes across Piedmont, a technical consultant to chocolate machinery manufacturer Selmi, and a multi-awarded competitor at the International Chocolate Awards, where his work has accumulated gold, silver and bronze medals across more than a decade of competition.

Natural Peruvian cocoa butter, sugar, Po Valley raspberries, lactose-free milk, hibiscus flowers, rosehip flowers, emulsifier: sunflower lecithin, fleur de sel

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.