Organic chocolate (50%) with Tangerine

When the Sicilians got to know Central American chocolate through the Spaniards in the 17th century, they adopted the techniques of the foreign continent. The chocolate culture they developed from there is very different from the traditions we are familiar with: In the region around the town of Modica in southeastern Sicily, they roll the cocoa beans with sugar to form a mass rich in flavour, instead of softening the chocolate by conching. Processing is cold at a maximum of 45 °C and does not eradicate all the tiny air holes or crunchy sugar crystals. Such chocolate is porous and crumbly and crunches when chewed, but its scent is intense and its flavour indescribably delicious. No wonder, then, that “Cioccolato di Modica” is now a byword for quality throughout Italy.
We offer chocolates from Sabadi. The Modica-based company works according to the bean-to-bar principle: Sabadi controls every step of the process, from harvesting the cocoa beans to finishing the chocolate. The basis for Sabadi’s chocolates is certified organic Ecuadorian cocoa, to be precise, deriving from a variety called “Nacional fino de aroma”. If Sabadi adds flavours to their chocolates, they rely on natural ingredients.

Sales Description:

Organic chocolate with Ciaculli mandarin peels from Modica

Ingredients:

Plain dark cocoa mass * ^ ° – Origin Ecuador, variety: Nacional fin de Aroma, brown cane sugar * ^, peels of ripe Ciaculli mandarins ^ ° at least 2.5%, cocoa content at least 50%.

* controlled organic
^ from fair trade manufacturers
° Slow Food (grassroots organization, founded to prevent the disappearance of local food cultures and traditions)

Storage and Preparation Instructions:

Store in a cool and dry place.

Origin / Provenance:

Italy

Inspection Board for Organic Farming:

IT-BIO-006

Responsible Food Business Operator (RFBO):

Sabadi srl
Via Resistenza Partigiana 124D
97016 Modica Italy