“100 e lode” translates as “100 with distinction” and is without exaggeration the right name for this cocoa bar made from the rare Criollo Ocumare cocoa from the Hacienda Cata in Venezuela. Without added sugar and cold-processed, it retains its aromatic components. The result is a chocolate of extraordinary smoothness and longevity. The cocoa bar is bold with a wonderful cocoa aroma, subtle notes of hazelnut and cereal, without bitterness..
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.
