Chocolate at Roma

A constant source of inspiration

There’s something timeless about chocolate. It carries emotion, memory, and comfort. At Roma, it’s not just an ingredient—it’s a starting point. Whether dark, milk, or white, chocolate offers endless variations in texture, aroma, and depth. It adapts to both tradition and invention, which makes it a natural favorite in our kitchen.

From classic to creative

Italy has a long love affair with chocolate. Think gianduja from Piedmont, made with hazelnuts and cocoa. Or the rich, flourless torta caprese from Capri. At Roma, we respect these staples while also exploring new directions. Sometimes it’s a hint of bitterness in a soft mousse, or a glossy ganache that hides something unexpected—like balsamic, olive oil, or sea salt.

Why it keeps us curious

Chocolate never stays the same. The way it melts, hardens, or balances with other ingredients depends on how it's treated. And that's where the fun lies. One day it pairs with crushed almonds, the next with rosemary or blood orange. The possibilities are endless, yet grounded in something familiar. That’s why it keeps us curious—and keeps guests coming back.

A simple chocolate dessert to try at home

Soft chocolate cups with olive oil and sea salt Makes 4 servings 150g dark chocolate (70%) 100ml heavy cream 1 tbsp extra virgin olive oil flaky sea salt Break the chocolate into small pieces and melt gently in a bain-marie. Heat the cream in a separate pan until just simmering, then pour over the chocolate. Stir until smooth and glossy. Add olive oil and mix gently. Pour into small ramekins or glasses and let set in the fridge for 2–3 hours. Before serving, sprinkle with sea salt. It’s simple, rich, and just a little surprising—just like the way we like to do things at Roma.