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We carefully select our resellers, too.
A dedicated section for Marco Colzani resellers, featuring a virtual catalog where you can independently browse products and place pre-orders.
We highlight the quality of the raw materials, the beauty, and the goodness of the finished product.
Bright colors, the fragrance of fresh fruit, and the experience of savoring just-picked fruit preserved.
We highlight the quality of the raw materials, the beauty, and the goodness of the finished product.
Bright colors, the fragrance of fresh fruit, and the experience of savoring just-picked fruit preserved.
APPLY TO BECOME A MARCO COLZANI RESELLER
Marco answers
Why has a white coating or whitish spots formed on the surface of the chocolate?
The white coating appears when the product has been stored in a cold, humid environment (like a refrigerator); condensation that forms between the wrapper and the chocolate creates a white coating. Whitish spots, on the other hand, appear when the product experiences temperature fluctuations. Often, when chocolate is kept in warm areas or near heat sources, the cocoa butter naturally present in chocolate melts and rises to the surface (technically going out of temper). The product is still safe to eat, but the texture of the chocolate bar may change.
Why do nectar beverages have added sugars?
Some fruits are too thick to be processed at 100%, like mango, peach, apricot, etc. If they were made into 100% juice, they would be so dense that they would struggle to pour out of the bottle. Once the fruit is blended, a little water needs to be added to make it drinkable and to balance the natural sugar level of the original fruit. Fruits that can be juiced, pressed, or filtered, on the other hand, are drinkable even when processed at 100% (e.g., orange, pomegranate, carrot, apple, etc.).
Why do creams have a thin layer of oil on the surface, and what should I do about it?
Why are some jams more liquid than others?
Our jams have a very high fruit content, ranging from 100% to 130% fruit per 100 grams of product, with little added sugar. Sugar helps give structure to the product, so if the fruit is naturally low in pectin, either natural pectin from lemon peel is added, or the jam, although very concentrated, will have a softer consistency.
What is the difference between Aztec chocolate and hot chocolate mix?
Aztec chocolate is our 80% chocolate (ingredients: 80% cocoa beans and sugar) that is finely chopped so it can be dissolved in hot milk or water. The resulting chocolate is in the Anglo-Saxon style, meaning it's not thick but very aromatic and intense. Hot chocolate mix, on the other hand, is made with cocoa powder (ingredients: cocoa powder, sugar, and starch). This mix is specifically formulated for making hot chocolate in a cup, resulting in a dense, comforting chocolate in the classic Italian style.
Why do juices or nectars from the same fruit have different colors and consistencies?
Italy is a large orchard, and we work with fruit from growers who often have different varieties of the same fruit, or we collaborate with different farmers who cultivate the same fruit but in different regions of Italy. For example, a peach from Piedmont is different from one from Sicily. The colors, flavor, aroma, and texture of a fruit are determined by a combination of factors, including climate and terroir.
What is cocoa mass?
Cocoa mass, or cocoa paste, refers to the product that is 100% made from cocoa beans transformed into a solid form, without the addition of sugars or other ingredients.
Politica dei resi
Reso a spese del cliente, il rimborso viene effettuato solo, e solo se, il prodotto arriva integro. Quindi una volta appurata l'integrità del prodotto a destino.