Depetris Riccardo - Cioccolato Del Monviso with Genepy

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, Piedmont at the foot of Mount Monviso — a UNESCO World Heritage site and the defining landmark of the Po Valley. The Genepy bar is built around a multi-stage infusion process: alpine Genepy flowers, grown in the Valle Po directly below the mountain, are used to aromatise the cacao through natural infusion and flavouring techniques. Even the grinding is tied to the mountain — Depetris has modified his production machinery to use Monviso stone as the milling surface, making the terroir connection between cacao and landscape a literal one. Flavor Profile Genepy is an aromatic alpine herb with a long tradition in Piedmontese and Valdostan liqueur-making — bitter, herbal, and distinctly high-altitude in character. Here it works in tension with the chocolate base: expect the warmth and depth of dark cacao underpinned by cool, herbaceous, slightly floral notes. The result reads as both grounded and elevated — a bar that tastes unmistakably of where it was made. Award & Recognition The Monviso Genepy earned a Special Prize for Infusion in Genepy Liqueur at the 2025 International Chocolate Awards (European Bean-to-Bar Competition), recognising both the technical precision of the infusion and the integrity of the locally sourced ingredient. Tasting & Pairing Guide Serve slightly below room temperature to keep the herbal notes crisp. The Genepy character pairs naturally with a small glass of aged Barolo or Nebbiolo — both share the same alpine-Piedmontese DNA. For a non-alcoholic match, a pine needle or mountain herb tea echoes the elevation without competing. For a food pairing, aged Toma Piemontese cheese or dark rye crackers with honey bridge the bitter and the sweet without overwhelming the herb. Summary The Monviso Genepy is a bar about place — specifically, the alpine landscape that rises above the Po Valley and defines the Piedmontese identity. With locally grown Genepy flowers infused directly into the cacao and Monviso stone used in the grinding process, it is as close as chocolate gets to a single-terroir expression. Award-recognised, technically demanding, and unlike anything outside the shadow of that mountain.