This particular type of chocolate was anciently called "santé" to distinguish it from current chocolate that was often adulterated and not good.

The lack of conching, which was not known at the time, made chocolate a paste that was unsuitable for moulding. Originally it was mostly consumed grated and dissolved in a cup, as it was considered an excellent, easily digestible food.

In the Romanengo chocolate shop, the cocoa is processed in an artisanal way, without the use of additives or soy lecithin: the chocolate is made up of only cocoa, sugar and cocoa butter. The cocoa paste is worked slowly, with granite stone (as tradition dictates) and after refining it is whisked in the basin for three days and three nights without stopping, becoming "velouté" as the French texts of the early 1900s defined it.