Darino Organic Chocolate with Mandarin

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Every Nonna worth her sal e pepe knows that the best food comes from combining the freshest, best ingredients with the highest quality kitchen staples. While we have to hold our horses for sun-warmed August roma tomatoes, these cucina-tested Italian pantry necessaries are the perfect year-round zuzz for dolce vita aspirants at aperitivo hour.

Once upon a time the verdant citrus groves on the Conca d’Oro plain surrounding Palermo would welcome weary travelers at the end of the Grand Tour. Today little of the Conca d’Oro remains; in the last 50 years it has lost 80% of its cultivated area as the city has spread. One small area of green has remained around the villages of Ciaculli and Croceverde Giardina, where in the 1940s a natural variation of the Avana mandarin led to a new, late-ripening variety. The sweet, juicy, thin-skinned Ciaculli mandarin has very few seeds and ripens from January to March. The Ciaculli late mandarin is a Slow Food presidium.

About Sabadi Chocolate

Sabadi 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, Sabadi 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

Sabadi 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.

Net weight: 50 g/1.76 oz

Ingredients: cocoa mass 50%, cane sugar, mandarin zest 2.5%

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