Bar of Santé Chocolate with Cinnamon Scent

The chocolate of the nineteenth century taste. Cinnamon-scented "Santé", prepared as in the 19th century exclusively with cocoa and sugar in almost equal percentages, and a pinch of cinnamon. The lack of conching, unknown at the time, makes chocolate a paste that is not very suitable for moulding. Originally it was mostly consumed grated and dissolved in a cup, as it was considered an excellent food. It was formerly called "santé" to distinguish it from the often adulterated current chocolate and for its beneficial properties.