Assortment of 4 Sabadi chocolates à 50g
“Agrigento” 60% with olive oil and bay leaves
“Noto” 60% with almonds and orange peel
“Siracusa” 60% with lemon peel and mint leaves
“Pantelleria” 83% with capers and fleur de sel
The Sicilian manufacturer Sabadì produces its chocolates according to the traditional Modica style. This recipe, brought to Sicily by the Spanish in the 16th century, uses ground cocoa and sugar in a “cold” method (“a freddo”) rather than conching, which prevents the sugar crystals from dissolving. The result is a bar with a slightly crumbly consistency in which you can still feel the sugar crystals. In the palate, the chocolate develops an intense cocoa aroma.
