Caffarel口福莱在巧克力行业中的票数：177
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来自意大利的“口福莱”，始创于1826年。
口福莱专注于生产高品质的巧克力已有175年，为保持其传统制作与生产工艺，至今仍有部分关键生产环节采用手工方式，其包装十分传统，选料考究，口感香浓细腻，可可脂含量高，部分品种的可可脂含量达70%，远高于其它品牌。
“口福莱”是新技术与传统工艺的结合。
1502年，航行在加勒比海上的尤卡坦半岛附近海域，哥伦布登上Guanaja岛。许多印第安土著驾着独木舟靠近了他们的大船，微笑着迎接这些探险者，送上了鲜花和各种奇异的水果，他们手中满满的捧着一种棕色的小豆子： xocoàtl, xocoàtl! 他们不断重复着，眼中闪烁着光芒。 xocoàtl ，这种埃兹台克人的食物，现在被称作可可。可可是在赤道地区生长的约6至8米高的植物。它只能生长在赤道南北20度，全球温暖湿润的地区。可可生长需要20到35摄氏度的气温，并随着雨水不断生长，因此种植林需要很高的水分和湿度。
口福莱只引进来自中美，南美和非洲国家的优质的可可豆。所有成份都受到严格的实验室测试。为进一步改善原料，满足消费者的口味要求，生产商在巧克力的制造过程中添加了榛子，杏仁，花生，核桃，蜂蜜和开心果等辅料。以其独特的口味成为口福莱的重要原料之一，它生长在高原山脉地区，特有的土壤，水分和气候条件，果实中的油脂含量恰到好处。每年都有超过45万公斤的皮埃蒙特榛子在口福莱工厂用于制造巧克力。
英文翻译："Koufulai" from Italy was founded in 1826. Koufulai has been focusing on the production of high-quality chocolate for 175 years. In order to maintain its traditional manufacturing and production process, some key production links still use manual methods. Its packaging is very traditional, with exquisite materials, rich and delicate taste, high cocoa fat content. Some varieties of cocoa fat content up to 70%, far higher than other brands. "Koufulai" is a combination of new technology and traditional technology. In 1502, Columbus boarded Guanaja island in the waters near Yucatan Peninsula in the Caribbean Sea. Many native Indians drove canoes near their big boats, smiled to meet the explorers, sent flowers and all kinds of strange fruits. They were full of a kind of brown beans: xoco à TL, xoco à TL! They kept repeating, their eyes were shining. Xoco antl, the food of the eztecs, is now called cocoa. Cocoa is a plant about six to eight meters tall that grows in the equatorial region. It can only grow 20 degrees north and south of the equator in warm and humid regions of the world. Cocoa needs a temperature of 20 to 35 degrees Celsius for growth, and it grows with rain, so the plantation needs high water and humidity. Koufulai only imports high-quality cocoa beans from Central America, South America and African countries. All ingredients are strictly laboratory tested. In order to further improve the raw materials and meet the taste requirements of consumers, manufacturers added hazelnut, almond, peanut, walnut, honey and pistachio and other auxiliary materials in the manufacturing process of chocolate. Because of its unique taste, it has become one of the important raw materials of koufulai. It grows in the plateau mountain area, with unique soil, water and climate conditions, and the oil content in the fruit is just right. Every year, more than 450000 kg of Piemonte hazelnuts are used to make chocolate in the factory.
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