“ROSSELLA” Organic Modica Chocolate with Sicilian Red Orange

Regular price $7.95

The variety of Sanguinello orange has been present for a long time in the citrus areas of the province of Catania and Siracusa. Now it’s almost forgotten by the mass market. The Sanguinello red orange contain anthocyanins, which confer to the oranges the characteristic red color, more or less intense according to the variety, the degree of maturity and the climatic conditions. The anthocyanin present in the Sanguinello red orange is cyanidine-3glucoside, which exercises an antioxidant power among the most widely spread anthocyanin.

To make the chocolate, the oranges 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.