We believe that excellence doesn’t grow through standardisation, and that continuous renewal is a promise of quality and respect for the raw material we make to those who choose us.
We have grown used to thinking of dark chocolate as bitter but that bitterness is largely the result of industrialisation.
Cacao treated with care, from the plant to processing, carries an aromatic bouquet still unknown to many.
ruvido’s philosophy is therefore to act like an invisible hand, intervening as little as possible in the transformation from bean to chocolate, allowing the flavours naturally present in cacao to become legible on the palate.
This approach to production results in a light texture in the mouth, the outcome of a shorter processing time compared to market standards that force the beans in pursuit of an exaggerated smoothness.
Cocoa + Sugar
A deliberately short ingredient list made of just cacao beans and sugar, excluding added flavours, stabilisers, or any other ingredients, including cocoa butter. Adding it would simplify processing, but it would also compromise the cacao's authenticity, altering what the beans naturally offer.
Single terroir
The world of chocolate is usually built around blends, where beans from completely different regions are processed together. Our approach is to fully honour the flavour that cacao naturally carries within itself; for this reason, we work beans from single farms and specific terroirs individually.
Single lot
Nature does not conform to standardisation, and flavours naturally vary across different harvests and seasons. For this reason, we not only source beans from single farms and specific terroirs, but also select each individual batch of raw cacao for our product catalogue.
Just 75%
Each cacao carries its own degree of natural sweetness, depending on its variety, terroir, post-harvest processing, and roasting. By keeping the added sugar percentage consistent, we create a standard that allows for a more mindful tasting and that encourages a true, unfiltered expression of the cacao itself.
Ruvido is an independent project, born in February 2025, founded by Mattia Intorre, obsessed with flavour and trained in the world of coffee, and Giulia Mandalà, activist and advertising professional. Production takes place in the province of Milan, in the workshop of Marco Bertani (Cocoah!).