The Arriba raw cocoa is sweetened with coconut blossom sugar and processed as little as possible to preserve the original taste of both ingredients.
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.
