“DONATO” Organic Modica Chocolate with Interdonato Lemon Zest
The Interdonato lemon is an heirloom variety that only grows in the Messina coastal area north of Taormina, it is very sweet and its aroma will linger in your mouth. It was developed in the late 19th century, when Giovanni Interdonato crossed a citron with the local Ariddaru lemon variety. Medium-large in size, with a delicate, only slightly acidic flavor, the lemon has a finely textured skin and is sometimes called “frutto fino” , fine fruit. At the end of World War II, these lemons were primarily sold in England, where they were a favorite accompaniment for tea. After the 1980s citrus crisis, cultivation of the variety was reduced by half and today many lemon orchards lie abandoned.
To make the chocolate, the lemons are peeled the same day as harvest. The thin peel is air dried at a low temperature (maximum 27 degrees). Only in this way can the essential oils naturally present in the skin be preserved at best , thus highlighting intense taste and aroma.
About Sabadì Chocolate
Sabadì is located in Sicily, a beautiful and exciting land, rich in light and contrast, where you can still savor the slow passing of time and afford the luxury of cultivating great passions.
To make their chocolate, Sabadì selected an extraordinary cocoa in Ecuador: the Nacional fino de aroma Arriba Superior Summer Selected, the best selection on the market. It is a very aromatic cacao, with distinct floral notes and hints of banana. Producers grow the cocoa in mixed crops, surrounded by trees which provide shade; therefore they require less water and less intensive use of fertilizers. Nacional is a Slow Food presidium and is provided by Fair Trade producers. They use only naturally produced cane sugar without the use of bleaching chemicals, with different degrees of refining. It comes from fair trade producers in Costa Rica and the Philippines where environmental protection and tropical forest conservation are of great importance.
About Modica chocolate
Sabadì chocolate is traditionally made according to the age-old Modica cold working process. Throughout the process the temperature never exceeds 45 degrees Celsius. In this way, all the cocoa’s unique and aromatic notes and the ingredients’ beneficial properties are fully preserved. The texture is unique, pleasantly crunchy.