Roasting the cocoa
A delicate phase
There's a moment - just one - in which the aroma and flavour of the cocoa reach the perfect harmony. This is the roasting stage, when the highest quality cocoa chosen by Gay Odin is delicately entrusted to the roasting department.
The latter process still takes place in a wood oven at low temperatures in order to work the cocoa beans, saving the many nutrients contained in its seeds. Knowing when to finish this process at the right time is a matter of focus, passion and above all experience: these are the characteristics of the mastery of Gay Odin.
Craftsmanship and tradition
The masters of Gay Odin chocolate are true artisans of taste: they do not need technical tools to recognise the important timings of chocolate.
Their hands tell of years spent caring for chocolate. They tell a story that blends with that of Naples, made by those who hold a tradition of more than 100 years, and that weave past and future together at the foot of Mount Vesuvius.