The story of Rapa Nui takes us a long way of stories that begin their journey there in Europe, in 1939, the land of most of our grandparents and great grandparents. There was a man in Italy, Aldo Fenoglio, who knew and maintained to perfection the family tradition of his ancestors: "the making of handmade chocolate".

This tasty idea was transmitted from generation to generation, marking one of its main characteristics that manages to endure in time to the present. Born in the civic center of Bariloche (Miter 202), where it has its main headquarters and chocolate, the creation of the Fenoglio was installed in Buenos Aires with its 100% high-end ice cream, made under the supervision of chef Juliana Lovardo.

They make chocolates with the most careful raw material and with a very varied line of pre-packaged chocolate. The hallmark of Rapa Nui is its creamy texture that is achieved with a special refining process. All the processes and ingredients make quality, from carefully selected cocoa beans to concado, a process that takes care of the exclusive creamy texture.

In their ice cream parlors it is also possible to find exquisite craft delicacies ideal to revolutionize refined palates: chocolates, alfajores, truffles, jams, cakes, and a wide variety of chocolates make up the universe of Rapa Nui delicacies.

The first recommended combination is chocolate 80% cocoa accompanied by a fruit of soft descent like passion fruit with kiwi. Another variant: Milk sweet thousand leaves (dulce de leche with goat's milk) and lemon pie.

In Rapa Nui there is free stone to experiment because, of what there is, almost nothing can fail. You just have to be a little careful not to get embarrassed.