Chocolate – Coccole Cioccolato – Firenze
The Master Chocolatier David Bellotti was born in Florence in 1975; since 2009 he has been the owner of the Coccole Cioccolato chocolate shop, located near the historic city center, in Via de 'Ginori in the San Lorenzo area. Here he deals with the production of pralines, tablets, biscuits, pastries for breakfast, dry and sweet as well as, of course, management and administrative duties.
After undertaking studies that had little to do with his current profession, he "infatuated" chocolate and decided to attend courses with masters such as Paul de Bondt and Roberto Catinari. After attending a tasting course in Perugia, he succeeds in joining the staff of Luca Mannori in Prato. At the same time as working, he took specialization courses in Brescia, at Cast Alimenti, and at Sottomarina (in Veneto) at the Etoile di Boscolo.
A piece of chocolate a day keeps the doctor away! If you choose a good dark chocolate with a minimum of 60% cocoa you are in fact facing not only a natural antidepressant (because it favors the production of serotonin) but, above all, one of a very important source of precious elements such as flavonoids - protective antioxidants for the arteries -, iron, phosphorus, potassium and magnesium.
To recognize a good chocolate, check these aspects: Minimum percentage of cocoa 60% (higher it is, more flavonoids it contains). No vegetable fats except cocoa butter. Absence of synthetic aromas. Compact, glossy appearance, with uniform color (if it is opaque or has color changes, it has been badly preserved). If it does not break along precise lines but breaking it crumbles, it is old. To the touch must be smooth, without irregularities.