Majani Pralines and Chocolate from Italy

Majani Cremino Fiat - developed for the Fiat Tipo 4

The most famous name associated with Majani, however, is Fiat. In 1911, Aldo Majani developed the Fiat Cremino for the Turin car manufacturer as an advertising vehicle for the new Tipo 4. This is why the Cremino has four layers of hazelnuts and almonds. This praline is known throughout Italy and everyone who has ever tasted it remembers it.

Majani - Production

1 Harvest, Fermentation, Drying
After harvesting, the cocoa beans are fermented for 2 to 6 days and then dried in the sun. After a quality control, the beans are packed in jute sacks and transported to our factory. From here, our production process begins.

2 Cleaning and storage
The cocoa beans are first cleaned to remove residues and impurities and then sorted by variety and stored in silos at controlled temperature and humidity.

3 Disinfection and roasting
Before roasting, the cocoa beans are treated with steam to remove any remaining pathogens. The roasting phase is crucial because the controlled cooking of the cocoa beans develops the unique flavors of each variety.

4 Chopping and peeling
The cocoa beans are crushed into small pieces, called grains, and at the same time the skin surrounding them is removed.

5 Preparation of the cocoa paste
By grinding the cocoa beans, mechanical energy is used to liquefy the cocoa butter naturally contained in each bean, giving the product a liquid consistency. This is how cocoa paste is created.

6 Mixing
The necessary ingredients are added to the cocoa mass according to the recipes (icing sugar, roller milk powder, hazelnuts, almonds, vanilla?) Finally, we obtain the actual chocolate.

7 Refining
The chocolate is further crushed to a size of 20 microns, resulting in an extremely silky texture on the palate.

8 conching
The chocolate is conched in special machines called conches, which stir the mixture at controlled temperature and humidity for a variable period of up to 72 hours, depending on the type of chocolate.

9 Tempering
Depending on its quality, the chocolate is cooled and heated to different temperatures to make it easier to work with, shinier and crispier.

10 forms
Tempered chocolate is poured into special molds that shape the chocolate into bars, pralines, gianduiotti, etc. On special lines we produce instead cremini, scorza chocolate eggs and coated fruits.

Majani - Layered Chocolate - Pralines

Majani - Chocolate - Cocoa Bean