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NELLA – Organic Cinnamon Modica Chocolate IGP Sabadì

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Nella Modica Chocolate is made with organic chocolate from Ecuador and cinnamon from Sri Lanka, a sweet and slightly cinnamon that is good for chocolate production.

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ingredients
Cacao bitter paste, origin: Ecuador - variety: Nacional fino de aroma; Cane sugar, Sri Lanka cinnamon. Cocoa 60% minimum.
Size
50 g

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Shipping costs 50% discount for orders from 139€

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NELLA – Organic Cinnamon Modica Chocolate IGP Sabadì

Organic Modica Chocolate Sabadì with cinnamon from Sri Lanka

Modica In chocolate with Sri Lanka cinnamon is a organic chocolate created by the company Sabadì is exclusively produced in the homonymous Modica town in the province of Ragusa. Sabadì proposes the Modica chocolate produced with the old recipe with 60% organic variety produced in Ecuador of Nacional variety and uses a cinnamon that comes from Sri Lanka, unique cinnamon, sweet non-spicy. Modica chocolate has a shiny color, with more or less intense color depending on the amount of cocoa, granular texture. This Italian chocolate is completely different from other chocolates, has the peculiarity that the cocoa mass is not separated from cocoa butter, but is made liquid by heating it, another great  difference is the use of cane sugar during the dough and the absence of vegetable fats and oils, which make the modica chocolate tasty and healthy with an inimitable texture.

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Pairing Modica Nella's chocolate, thanks to its extraordinary persistence, is ideal in combination with high-quality distillates such as excellent rum or pantelleria sweet wines.
Size 50 g
Location Prodotto in Italia
ingredients Cacao bitter paste, origin: Ecuador - variety: Nacional fino de aroma; Cane sugar, Sri Lanka cinnamon. Cocoa 60% minimum.
How it's made Modica Nella's chocolate is a unique chocolate product, 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 cinnamon from Sri Lanka is added, cold-worked, as handed down by Aztec recipe, to a working temperature that never reaches 40 ° C, Temperature which does not allow the melting of sugar crystals. The still semi-liquid chocolate is subsequently placed 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

Modica Nella's chocolate, thanks to its extraordinary persistence, is ideal in combination with high-quality distillates such as excellent rum or pantelleria sweet wines.

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