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Dark Modica Chocolate IGP Lo Scuro
Sabadì proposes Modica Chocolate with dark chocolate with 70% strictly organic Ecuadorian origin and for cold dough uses raw mascobado sugar, which consists of cane sugar with molasses added.
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ingredients
Bitter Cocoa Paste- origin: Ecuador - varieties: National Fino e Aroma; Wholemeal mascobado organic cane sugar of the Philippines Cacao 70% minimum.
Size
50 g
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
Dark Modica Chocolate IGP Lo Scuro
Dark Modica Chocolate Lo Scuro: Best Organic Modica Chocolate by Sabadì
Organic Modica Chocolate produced by Sabadì is exclusively produced in the homonymous Modica town in the province of Ragusa in Sicily. Sabadi offers Modica chocolate produced with the old recipe with 70% Organic Chocolate produced in Ecuador Nacional varieties using mascobado sugar only (refined cane sugar with added molasses). Modica Chocolate has a shiny color, with more or less intense color depending on the amount of cocoa with a unique granular texture. This Italian chocolate is completely different from the others, it has the peculiarity that the mass of the cocoa, is not separated from the cocoa butter, but it is made liquid by heating, another substantial difference is the use of cane sugar during the dough and the absence of vegetable fats and oils, which make Modica Chocolate very tasty and healthy, with an inimitable texture.
| Size | 50 g |
|---|---|
| ingredients | Bitter Cocoa Paste- origin: Ecuador - varieties: National Fino e Aroma; Wholemeal mascobado organic cane sugar of the Philippines Cacao 70% 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 mascobado cane sugar, cold-worked, as handed down by the Azteca recipe, at a working temperature that never reaches 40 ° C, a temperature that does not allow the dissolution of Sugar crystals. The still semi-liquid chocolate, subsequently placed in forms called Ianni" that 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
Dark Modica Chocolate Lo Scuro", thanks to its extraordinary persistence, is ideal in combination with high quality distillates as rhum."
Recensioni
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