Marco Gruppioni and Alessandro Cesari are chocolate makers settled in Sant’Agostino, FE (Italy). They decided to start making chocolate in a unique and particular ways called “Bean to Bar”. They follow and manage every step that brings a chocolate bean to become a chocolate bar. They love to select, taste and experiment on every single bean and their passion is infused in every single product.
This video is a project made for my MSc in Biological Photography and Imaging at the University of Nottingham. Special thanks to David McMahon, Steve Galloway and Tom Hartman.
Rukét chocolate srsl
via Statale 120, Sant’Agostino (FE), Italy