On the evening of the 19th April Terroir
Milan became a place of gathering and
multidisciplinary senses. Since 2017 Terroir
sets the framework for products carefully
made by people respecting raw materials
and the land that nurtures them. Selected
by Terroir to pair this experience are wine
producer I Cacciagalli cultivating on volcanic
subsoil and Jonathan Nossiter´s La Lupa
Volcanic Garden growing tomatoes near lake
Bolsena.
For this collaboration the Mexican chocolate
manufacturer Cuna de Piedra developed a
stone chocolate, focusing on texture and
ancient Mexican ingredients.
This porous and lightweight chocolate was
inspired by Ambra Toba collection. Injecting
Nitrous oxide into bean-to-bar chocolate it
explores the organic development of pores.
To emulate the diverse composition that
Ambra Toba gathers from Mexican soil, Cuna
de Piedra added ingredients such as lean cacao
debris, heirloom hibiscus flower, smoked
heirloom chile and ancient spring salt. All
from different areas of Mexico. Ambra Toba
chocolate combines flavors that are only
possible thanks to their terroir. A coincidence
of soil, climate, geographical location, people,
but above all, time.
