Stories and secrets of a great seducer in 3 chocolates

Chocolate, a noble ingredient with a thousand varieties and strong flavors, is the undisputed protagonist of the creations of Alessio Battisti, Pastry Chef of Palazzo Montemartini. Through 3 unique chocolates, A. Battisti guides us on a sensory journey to discover the history and secrets of the author contained in every bite.

A delicious introduction
Imagine being tempted by an elegant box that hides three small works of art: this is the gift we have reserved for all chocolate lovers. These chocolates are not just a collection of sweet delicacies, they are true stories to be savored slowly. Milk or dark, white or bitter, how many vote yes for extra chocolate?
In “Chocolate, the Devouring Passion”, Sandra Boynton describes chocolate as a right and not a privilege: “As such it must be provided, and therefore be available, as a real service in every state, in every community, in every block”.

A careful eye on nuances
Each chocolate is the result of careful research, a balance between fine ingredients and passion. A. Battisti's creations stand out for their attention to detail and their ability to expertly combine different tastes and consistencies, offering a unique sensory experience with every bite. From the red dark chocolate, filled with a reduction of balsamic vinegar combined with a strawberry ganache, to the much-loved by adults and children, the black milk chocolate tinged with gold, with a soft yuzu (a Japanese liqueur), ginger and orange ganache; passing through the white chocolate decorated with splashes of red, filled with passion fruit. Between taste, passion and tradition, treating yourself to a break of pure taste pleasure becomes a truly revolutionary gesture.

Chocolate is the protagonist in the postmodern era
Since July 30, 1502, with the discovery of chocolate by Christopher Columbus, this sweet food has undergone significant changes. From a status symbol, with its debut in the European courts, to losing its sacred and ritual value, becoming a fashionable drink.

“Chocolate should be taken boiling hot, sitting and gossiping.” – Anonymous Spanish lady of the 17th century. Fashion has always influenced formal aspects, defining the places and ways of enjoying even the “Food of the Gods”. It was cinema, already in the 70s, that made the tasty chocolate not only a symbol but a tool for social aggregation with films: “Pane e Cioccolata” by Franco Brusati, a film shot in 1974 in which the delicious bars are seen as a symbol of social inadequacy, “Charlie and the Chocolate Factory” by Roald Dahl who tries to convey the value of satisfaction through chocolate, “Lezioni di cioccolato” by Claudio Cupellini and the famous “Bianca” by Nanni Moretti which tells of a very important role of chocolate: the filling of missing affectivity, up to the success of “Grand Budapest Hotel” by Wes Anderson in which the “courtesans au chocolat” represent salvation, that of the character of Zero Moustafa who manages to escape from prison thanks to the boxes of chocolates.

The Future of Chocolate
In a constantly evolving world, chocolate confirms itself as a timeless element of gastronomy and the culture of taste. The creations of our Pastry Chef represent a bridge between tradition and innovation, opening new perspectives of experimentation and pleasure for the palate of anyone who lets themselves be conquered by these delicacies. Chocolates are not only sweet for the palate, but real stories that speak of passion, creativity and love for the art of confectionery. And who knows what other surprises the future will reserve for all chocolate lovers, ready to be conquered by the strong and enveloping flavors of this great culinary seducer.