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Modica Chocolate IGP Darino Sabadì

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Modica Chocolate IGP Darino" is produced with organic chocolate from Ecuador, and peel Ciaculli late mandarin, a very sweet variety produced in Palermo, the result is an intense chocolate with hints of tangerine.

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ingredients
Cacao bitter paste - origin: Ecuador - variety: Nacional fino de aroma; Brown sugar; scorzette late mandarin Ciaculli Cocoa 50% minimum.
Size
50 g

Shipping -50%

Shipping costs 50% discount for orders from 139€

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Modica Chocolate IGP Darino Sabadì

Modica Chocolate IGP Darino with mandarins of Ciaculli Sabadì

Modica Dorino" Chocolate IGP with Late mandarine from Caraccli is an organic chocolate produced by Sabadì, it is exclusively produced in the homonymous city of Modica in the province of Ragusa in Sicily. Sabadì offers Modica chocolate produced with the old recipe with 50% Organic chocolate produced in Ecuador of Nacional variety and uses a mandarine biotype produced in the area of Palermo. The late mandarin from which you get the peels that will go to enrich each tablet of chocolate. Modica Chocolate has a shiny color, with more or less intense color depending on the quantity of cocoa with granular consistency. This Modica chocolate IGP is completely different from other chocolates, the cocoa mass, is not separated from cocoa butter but is heated and liquidized. Another substantive difference is the use of cane sugar during the dough and the absence of vegetable fats and oils, which make tasty and healthy chocolate with inimitable texture.

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Pairing The Modica chocolate Darino, thanks to its extraordinary persistence, is ideal in combination with level distillates such fine rum or dessert wines from Pantelleria.
Size 50 g
ingredients Cacao bitter paste - origin: Ecuador - variety: Nacional fino de aroma; Brown sugar; scorzette late mandarin Ciaculli Cocoa 50% minimum.
How it's made Modica chocolate is a unique chocolate, produced as it once was. Only organic raw materials are used, there are no preservatives and vegetable oils. To keep its original fragrance, chocolate is kneaded with cane sugar and the mandarin peels of the Ciaculli variety, cold-worked, as handed down by the Azteca recipe, is added to a working temperature that never reaches 40 ° C , A temperature which does not allow the crystallization of sugar. The still semi-liquid chocolate comes later in the form called Ianni" which give the original shape but also the formation of air bubbles on the surface after a light beating. "
Storage To be stored in a cool and dry place.

Combinations

The Modica chocolate Darino, thanks to its extraordinary persistence, is ideal in combination with level distillates such fine rum or dessert wines from Pantelleria.

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