Press Lorem Ipsum Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse eu efficitur libero, ac molestie lectus. Nam aliquam, nisl sit amet laoreet pulvinar, ante massa sagittis ex, eget porta enim nulla sit amet ligula. Integer bibendum a mauris vitae consequat. Ut eu lobortis velit. Aliquam tortor odio, ultrices ut vestibulum at, sollicitudin nec augue. Vestibulum condimentum iaculis purus at tristique. In semper vestibulum tellus vel blandit. ​ Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse eu efficitur libero, ac molestie lectus. Nam aliquam, nisl sit amet laoreet pulvinar, ante massa sagittis ex, eget porta enim nulla sit amet ligula. Integer bibendum a mauris vitae consequat. Ut eu lobortis velit. Aliquam tortor odio, ultrices ut vestibulum at, sollicitudin nec augue. Lorem Ipsum Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse eu efficitur libero, ac molestie lectus. Nam aliquam, nisl sit amet laoreet pulvinar, ante massa sagittis ex, eget porta enim nulla sit amet ligula. Integer bibendum a mauris vitae consequat. Ut eu lobortis velit. Aliquam tortor odio, ultrices ut vestibulum at, sollicitudin nec augue. ​ Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse eu efficitur libero, ac molestie lectus. Nam aliquam, nisl sit amet laoreet pulvinar, ante massa sagittis ex, eget porta enim nulla sit amet ligula. Integer bibendum a mauris vitae consequat. Lorem Ipsum Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse eu efficitur libero, ac molestie lectus. Nam aliquam, nisl sit amet laoreet pulvinar, ante massa sagittis ex, eget porta enim nulla sit amet ligula. Integer bibendum a mauris vitae consequat. ​ Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse eu efficitur libero, ac molestie lectus. Nam aliquam, nisl sit amet laoreet pulvinar, ante massa sagittis ex, eget porta enim nulla sit amet ligula. Integer bibendum a mauris vitae consequat. Ut eu lobortis velit. Aliquam tortor odio, ultrices ut vestibulum at, sollicitudin nec augue. Vestibulum condimentum iaculis purus at tristique. In semper vestibulum tellus vel blandit. Donec consequat eu enim id blandit. Lorem Ipsum - Lorem Ipsum - Consectetur Adipiscing - Aliquam Tortor

A Taste of a Great Story ​ Our story begins with the journey of Vicente Franceschi Vicentelli, who arrived to Venezuela in 1828 from Corsica, France. Vicente settled in Carúpano, State of Sucre, a remote place where he would soon begin to forge his bond with our cacao. Almost two centuries later, Vicente's passion resulted in a family business vigorously dedicated to conserving the world's finest cacaos and commercializing exquisite chocolates. Vicente founded Hacienda San José in 1830, where today, the best Criollo cacaos in the world can be found, thanks to the intense research work begun by the fifth generation of the family in the early 90s. By 2010, Franceschi Chocolate was born, by the hand of the sixth generation of the family, filled with their boundless desire for innovation, with their processing center and staff trained—both physically and spiritually—to achieve the correct perception of the distinctive personality of each cacao variety. An Inspiring Company View our gallery Sustainability For Chocolate Lovers Franceschi Dark Chocolate Single Origin Carenero 60% Bar 60g Franceschi Dark Chocolate Rio Caribe 70% Bar 60g Franceschi Bars Retail portfolio Retail For Professionals & Industries Franceschi Dark Chocolate Venezuelan Blend 55% Mini Bars Franceschi Dark Chocolate Venezuelan Blend 55% Sticks Franceschi Dark Chocolate Single Origin Carenero 60% Mini Bars Franceschi Dark Chocolate Single Origin Rio Caribe 70% Mini Bars Franceschi Dark Chocolate Single Origin Carenero 72% Mini Bars Franceschi Industries portfolio Signature Line Discover more A SUSTAINABLE COMPANY FOR CHOCOLATE LOVERS Experience FOR PROFESSIONALS Enhance Business For Chocolate Lovers Find your solution FOR INDUSTRIES For the most demanding chefs in the world, we created this selection of fine baking chocolate. The flavors of Franceschi Chocolate will enhance your gastronomic creations, pastries, and sweet confections. Amuse your customers with an unforgettable taste and distinguished ingredients from the first bite. For Professionals Professional Products Portfolio Inquire Form Forindustries Recipes Tasting inspiringcompany Explore the flavors and aromas gathered in each Franceschi Chocolate bar. Indulge your palate with our unique fine chocolates made with Trinitario-type cacaos. Join us in a sensory experience and discover the unique tastes of our recipes, where Franceschi Chocolate is the principal ingredient. For Chocolate Lovers Industries Products Portfolio Inquire Form chocolatelovers We want to expand your business' possibilities by helping you create chocolate in your own style. We give you access to a repertoire of recipes and options to cover your needs, as well as our technical support and expertise. Give your customers a unique experience with your creations. For Industries Sustainability and transparency have always been essential pillars of our work to guarantee our chocolate lovers taste an authentic bean-to-bar experience. Our plantations are free of pesticides and agrochemical products, and our seeds are non-modified. We are continuously striving to maintain balance and minimize the environment's impact. We have 100% traceability of our operations, with direct contact with farmers, producers, and local distributors. We are committed to our cocoa suppliers by providing technical support and resources to improve their facilities, always in compliance with the company's ethical principles. Our chocolates' unique aromas and flavors celebrate the work at the origin and the exceptional care in the journey from tree to bar. Sustainability Ourculture Since 1830, six generations of the Franceschi family have built a company that adapts and evolves to unceasing challenges. We rely on the people that have embarked on this journey with us. Our people are our priority. We develop their talents to boost their growth and success. We foster strategic alliances to support our partners, empower the communities, and enhance our environment. Our Culture Awards FCH FCH White Chocolate 28% Drops FCH Milk Chocolate 44% Drops FCH Dark Chocolate 55% Drops Gourmet Line Our chocolates have been praised by chocolate experts, tasters, journalists, and chefs in various chocolate competitions, where awards are given for exemplary chocolate-making excellence. Awards FCH Dark Compound Chocolate Wafers FCH Semisweet Compound Chocolate Drops FCH Milk Compound Chocolate Wafers FCH Milk Compound Chocolate Drops FCH White Compound Chocolate Wafers FCH White Compound Chocolate Drops FCH Cocoa Powder Natural 10-12% FCH Cocoa Powder Alkalized 10-12% Brown FCH Cocoa Powder Alkalized 10-12% Dark Brown FCH Cocoa Powder Alkalized 20-22% Brown FCH Cocoa Powder Organic Alkalized 10-12% Brown Forprofessionals Essential Line

Once you taste the fine aroma of chocolate, such as Franceschi Chocolate, you will never look at chocolate the same way. To enjoy the sensations that can only be awakened when tasting a chocolate bar, we recommend being in a pleasant atmosphere and unleashing your deepest emotions and memories. Use your five senses to savor nearly two centuries worth of indulgent expertise. If you want to maximize the enjoyment that chocolate generates, you can pair it and obtain multiple sensory experiences. Sparkling wines, rum, wines, whiskies, virgin oils, cheeses, teas, or bread; are some ideas we present to you. Tasting

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Discover more A SUSTAINABLE COMPANY FOR CHOCOLATE LOVERS Experience FOR PROFESSIONALS Enhance Business Professionals portfolio Find your solution FOR INDUSTRIES For Professionals & Industries Franceschi Dark Chocolate Venezuelan Blend 55% Mini Bars Franceschi Dark Chocolate Venezuelan Blend 55% Sticks Franceschi Dark Chocolate Single Origin Carenero 60% Mini Bars Franceschi Dark Chocolate Single Origin Rio Caribe 70% Mini Bars Franceschi Dark Chocolate Single Origin Carenero 72% Mini Bars Franceschi Industries portfolio Signature Line FCH FCH White Chocolate 28% Drops FCH Milk Chocolate 44% Drops FCH Dark Chocolate 55% Drops Gourmet Line FCH Dark Compound Chocolate Wafers FCH Semisweet Compound Chocolate Drops FCH Milk Compound Chocolate Wafers FCH Milk Compound Chocolate Drops FCH White Compound Chocolate Wafers FCH White Compound Chocolate Drops FCH Cocoa Powder Natural 10-12% FCH Cocoa Powder Alkalized 10-12% Brown FCH Cocoa Powder Alkalized 10-12% Dark Brown FCH Cocoa Powder Alkalized 20-22% Brown FCH Cocoa Powder Organic Alkalized 10-12% Brown Forprofessionals Essential Line For the most demanding chefs in the world, we created this selection of fine baking chocolate. The flavors of Franceschi Chocolate will enhance your gastronomic creations, pastries, and sweet confections. Amuse your customers with an unforgettable taste and distinguished ingredients from the first bite. For Professionals Professional Products Portfolio Inquire Form Forindustries Industries Products Portfolio Inquire Form chocolatelovers We want to expand your business' possibilities by helping you create chocolate in your own style. We give you access to a repertoire of recipes and options to cover your needs, as well as our technical support and expertise. Give your customers a unique experience with your creations. For Industries Recipes Tasting inspiringcompany Explore the flavors and aromas gathered in each Franceschi Chocolate bar. Indulge your palate with our unique fine chocolates made with Trinitario-type cacaos. Join us in a sensory experience and discover the unique tastes of our recipes, where Franceschi Chocolate is the principal ingredient. For Chocolate Lovers A Taste of a Great Story ​ Our story begins with the journey of Vicente Franceschi Vicentelli, who arrived to Venezuela in 1828 from Corsica, France. Vicente settled in Carúpano, State of Sucre, a remote place where he would soon begin to forge his bond with our cacao. Almost two centuries later, Vicente's passion resulted in a family business vigorously dedicated to conserving the world's finest cacaos and commercializing exquisite chocolates. Vicente founded Hacienda San José in 1830, where today, the best Criollo cacaos in the world can be found, thanks to the intense research work begun by the fifth generation of the family in the early 90s. By 2010, Franceschi Chocolate was born, by the hand of the sixth generation of the family, filled with their boundless desire for innovation, with their processing center and staff trained—both physically and spiritually—to achieve the correct perception of the distinctive personality of each cacao variety. An Inspiring Company View our gallery Sustainability Sustainability and transparency have always been essential pillars of our work to guarantee our chocolate lovers taste an authentic bean-to-bar experience. Our plantations are free of pesticides and agrochemical products, and our seeds are non-modified. We are continuously striving to maintain balance and minimize the environment's impact. We have 100% traceability of our operations, with direct contact with farmers, producers, and local distributors. We are committed to our cocoa suppliers by providing technical support and resources to improve their facilities, always in compliance with the company's ethical principles. Our chocolates' unique aromas and flavors celebrate the work at the origin and the exceptional care in the journey from tree to bar. Sustainability Ourculture Since 1830, six generations of the Franceschi family have built a company that adapts and evolves to unceasing challenges. We rely on the people that have embarked on this journey with us. Our people are our priority. We develop their talents to boost their growth and success. We foster strategic alliances to support our partners, empower the communities, and enhance our environment. Our Culture Awards Our chocolates have been praised by chocolate experts, tasters, journalists, and chefs in various chocolate competitions, where awards are given for exemplary chocolate-making excellence. Awards

Franceschi USA Office: 240 Crandon Blvd suite 279, Key Biscayne, FL 33149. Tel.: +1 305 529 3593 Office hours: Mon - Friday. 9:00 to 17:00 Previous appointment Find locations near you

Technical Support for Applications Shipping and Transportation Health What is the difference between a chocolate maker and a chocolatier? A chocolate maker is someone who buys cocoa beans and then performs all the steps to make the finished chocolate. A chocolatier buys and re-melts chocolate that has already been produced to make candies, flavored bars, etc. What is artisanal bean-to-bar chocolate? Bean-to-bar chocolate manufacturers are those that make chocolate from raw cocoa beans through the process of roasting, cracking and winnowing, refining, and conching. This contrasts with most other large-scale chocolate manufacturers, which make chocolate from semi-finished ingredients such as cocoa mass. Chocolate makers also often distinguish themselves from chocolatiers, which melt store-bought couverture, mold them into various shapes, and make a ganache. How should Franceschi chocolate be stored? Our preservation advice: For finished products (tablets and coatings) Reception storage conditions: Keep the boxes tightly closed, in a dry place between 16 and 20°C, and away from light (which causes fatty materials to become rancid). ​ Products with milk, praline, and nut decorations are particularly sensitive. Can I eat chocolate after the date on the package? We guarantee that our products, preserved according to our instructions, will maintain their organoleptic characteristics (appearance, taste, texture) optimally and will not suffer any changes until the indicated expiry date. We cannot guarantee the preservation of the organoleptic characteristics of our products after this date. How should chocolates made with Franceschi chocolate be stored? These products can be stored at 16 °C, just like any other type of bonbon. However, Franceschi recommends storing them at 4°C: Upon receipt, store the chocolates at 4°C in their original packaging with the protective foil intact. Before displaying in a display case at 16°C, leave the chocolate box with its protective film at room temperature for about 3 hours. What do the percentages on the Franceschi chocolate boxes mean? Simply put, the cocoa percentage is the number of cocoa beans in the chocolate, including both the mass and the added cocoa butter. % cocoa + % cane sugar = 100% real chocolate*. *May contain sunflower lecithin When you see a number like 70% cocoa in a dark chocolate bar, it means that 70% of what is in that bar comes from the cocoa bean as chocolate liquor and added cocoa butter. The remaining 30% is mostly sugar. What is lecithin, and why is it used in chocolate? Lecithin is an emulsifier used in very small amounts in most chocolates to control the flow properties of melted chocolate. Lecithin is the phospholipid fat portion, most commonly from sunflowers or soybeans. Phospholipid chemistry helps facilitate fluid interactions between cocoa butter and non-fat ingredients such as sugar. This helps the chocolate flow more easily in the melted state, making it generally easier to work with. Sunflower lecithin has been used in Franceschi chocolates since 2017. Based on customer requests, some Franceschi chocolates continue to use soy lecithin. Please refer to the Ingredients Declaration for specific product information. Are your chocolates kosher? Yes, all of our chocolates are kosher. Are there any additives or preservatives in Franceschi chocolates? No, 100% real chocolate does not need additives or preservatives, so we do not use them. What is the shelf life of your chocolate products? The shelf life of chocolates is usually limited due to changes in flavor and texture and depends on the storage conditions. The typical shelf life for milk chocolates is 12 to 18 months. Bitter chocolates generally have a shelf life of eighteen to 24 months when stored tightly closed in a cool, dry area (60 to 70°F, no refrigeration) away from other odors. What is the proper way to store chocolate? Chocolate is best stored at cool room temperature (60-70°F), well wrapped to avoid moisture, and away from highly perfumed foods or aromatic products that the chocolate could absorb. Chocolate is a stable product that does not require refrigeration. Ideally, it should not be refrigerated as this will change the appearance of the chocolate. In particular, the condensation that forms when it is removed from the refrigerator causes sugar to bloom on the surface of the chocolate. Why does my chocolate look white and cloudy and/or taste like chalk? The whitish surface appearance is chocolate bloom and is cocoa butter or sugar that has migrated and recrystallized to the surface of the chocolate. Although the bloomed chocolate may have lost its smooth, uniform appearance, and there may be a change in texture and mouthfeel, the chocolate can still be consumed. For more information on chocolate bloom, see "What is fat or sugar bloom in chocolate?" What is "blooming" in chocolate, and is it still possible to use chocolate? The most common cause of "blooming" is that the cocoa butter in the chocolate migrates to the surface when the chocolate is exposed to warm temperatures and then cooled, when the chocolate is not well tempered, or when other fats (such as nut oils from a nut-based filling) are present. Oils from a nut-based filling). While not visually appealing, it will disappear when the chocolate is melted and retempered. White spots on the surface of the chocolate can also occur when moisture gets into the chocolate, from water left in the candy molds, or from condensation that can occur when a double boiler is used to melt chocolate or when chocolate is moved from a cold environment (refrigerator) to a warmer environment. We call this sugar blooming, and the appearance is usually grainier and powderier compared to cocoa butter blooming. ​ As a quick test to determine the type of blooming, if the white blooming does not melt to the touch, it is sugar blooming. If the white blooming melts to the touch, you are most likely looking at cocoa butter blooming. Chocolate affected by any blooming is still safe to eat and can be used in your kitchen for baking and candy making. What is the difference between Praliné and Gianduja? The "classic" praline is made with sugar syrup and almonds, which are caramelized together before being ground to the required fineness; gianduja is made with hazelnuts, sometimes almonds, which are roasted and peeled, then mixed with icing sugar before being ground to a fine paste to which chocolate is added.

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FAQ: Shipping and Transportation What is your refund/exchange policy? If you are not satisfied with our products or services for any reason, please let us know, we love your feedback, and it helps us to improve. Whenever you have a good reason to request a refund or replacement, we will resolve it. Do you offer subscriptions? Not yet! We're working on it for 2023! Check back then... Where is my nearest distributor? Because we use distributors, it's hard to know exactly where all the retailers are! Our chocolate is shipped all over the world. If it's outside your area, ask them to contact us. If you write to us, we will do our best to find out for you. I am in a different country than the shipping address, and my PayPal / Card does not work. Please contact us, and we can issue you an invoice and accept card payment from a link. How long does it take for my chocolate to arrive if I order online? We usually process orders within 3-5 business days. Sometimes we receive a much higher volume of orders than we anticipate and orders can take up to a week to process. We appreciate your patience and do our best to keep you informed! Once we have shipped your chocolate, you will receive an email with tracking information. Your order should arrive within 3-5 business days. *Transit times may be affected due to delays due to holidays or weather. What is your return policy? If your chocolate arrived melted or damaged, please send us a photo of the chocolate requesting a refund or replacement shipment. You can reply to your order confirmation email or through the Contact Form. I am interested in opening a wholesale account, what do I do? Visit our wholesale page to request an account. I am interested in corporate gifts, who should I contact? See our corporate order page for more information. Who can I contact if I have more questions? Feel free to contact us via our contact form; we will be happy to answer any further questions!

EN | ES Where to find us Shop Now EN | ES Shop Now Cocoa Essentials FCH DARK CHOCOLATE FLAVOR COVERTURE Coins FCH DARK CHOCOLATE FLAVOR BAKING Drops FCH MILK CHOCOLATE FLAVOR Drops FCH WHITE CHOCOLATE FLAVOR Drops FCH COCOA POWDER Alkalized 10-12% Forprofessionals

CHOCOLATE FONDUE OATS AND CHOCOLATE BARS BROWNIE CHEESECAKE WITH CHOCOLATE DOUBLE CHOCOLATE PANCAKES HOMEMADE NUTELLA OR CHOCOLATE AND HAZELNUTS CREAM CHOCOLATE CAKE CHOCOLATE FONDANT FROZZEN MOKACHINO Recipes We believe that happiness can be shared through a Franceschi Chocolate bar, hence in all preparations where it is the principal ingredient. Enjoy the most exceptional by yourself or with family and friends; for self-indulgence or celebrations. We want to be part of your home.