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ROSSELLA – Organic Modica Chocolate with Orange Peel

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Modica Rossella's chocolate is made with organic chocolate from Ecuador, and red orange biotype Sanguinello", late orange, very aromatic and intense variety, the result is an intense chocolate with hints of orange."

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

Shipping -50%

Shipping costs 50% discount for orders from 139€

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Region
ROSSELLA – Organic Modica Chocolate with Orange Peel

Buy Online Organic Modica Chocolate with Orange Peel Sabadì

Modica Rossella's chocolate with red orange peels is an organic chocolate produced by Sabadì is exclusively produced in the homonymous Modica city in the province of Ragusa. Sabadì offers Modica chocolate produced with the old recipe with 60% ORGANIC CHOCOLATE produced in Ecuador from Nacional varieties and Sanguinello" . Modica chocolate has a shiny color, with more or less intense color depending on the amount of cocoa and granular texture. This Italian chocolate completely different from other chocolates: it 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 chocolate of modica tasty and healthy with an inimitable texture.

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Pairing Modica Rossella's chocolate, thanks to its extraordinary persistence, is ideal in combination with level distillates such as excellent rum or sweet pantelleria wines.
Size 50 g
ingredients Cacao bitter paste - origin: Ecuador - variety: Nacional fino de aroma; Cane sugar, red orange . Cocoa 60% minimum
How it's made Modica Rossella'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 the red sanguinella orange Sanguinella schnitzel is added, cold-worked, as handed down by the Azteca recipe, to a working temperature that never reaches 40 ° C, a temperature which does not allow the crystallization of sugar crystals. 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 conservare in un luogo fresco e asciutto

Combinations

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

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