"The creation of chocolate is like a dance. Every movement must be perfect and perfection is only achieved by trying and trying again, with sacrifice, perseverance and passion."
THE PROFESSION OF THE MAÎTRE CHOCOLATIER
My name is Cecilia Tessieri Rabassi and almost thirty years ago I was the first woman in the world to become a Maître Chocolatier.
For me, 'making chocolate' means starting from the beginning, from the raw materials, selecting the best cocoa beans and checking the quality and sustainability of the crops by working directly in the plantations with local agronomists.
What I have learned over the years is that making chocolate is a bit like dancing: it requires elegance, rigor, discipline and the strength to keep trying every step until you find the perfect balance.
Like all stories, mine too all started from a simple idea, almost thirty years ago: I wanted to learn how to make chocolate. Little did I know that this idea would soon take me far away from my family and my land, Tuscany.
To learn the craft, I traveled extensively. France, Belgium and Germany were my home for years. There I met and learned from important masters every day.
When I returned to Italy, I founded Amedei Tuscany and became the first female Maître Chocolatier in the world, winning the most important international awards in the industry in just a few years.
Today I have decided to set off on a new journey, returning to my origins, to the simplicity of a small craft workshop and to the essence of my work: conveying emotions through exclusive and ever new sensory experiences.