We produce a “bastard” chocolate, in which you cannot cheat. We process it cold, in a traditional way, preserving the aromas and properties of the raw materials. An incredibly persistent, shiny and compact Modica chocolate. Sabadì has been awarded the gold tablet as Best Modica Chocolate for the last 13 consecutive years. A good Modica chocolate, Sabadì chocolate, is pleasantly raw: we distinguish the intact sugar crystals perfectly homogeneous with the cocoa, precisely thanks to the softness of the cocoa butter that does not separate and makes everything tastier and more homogeneous. We buy cocoa beans of the highest quality and have direct relationships with a cooperative of producers in Ecuador whom we know very well and from whom we have been purchasing beans since the beginning of our activity. We do not use oils, aromas, or essences of any kind, but only ingredients of agricultural origin. From the beginning, all our chocolate is tempered, a process that (without distorting the traditional cold processing and without adding cocoa butter) with low-temperature thermal cycles allows to stabilize the cocoa butter molecules and to avoid for a long time the phenomenon of cocoa butter bloom mentioned above, maintaining its properties intact. There is an untempered Modica chocolate that can be given a maximum shelf life of two/three weeks, intended for the local tourist market. There is a tempered Modica chocolate to which a longer shelf life can be given and which can be sold in different distribution contexts outside Modica. Official website: www.sabadi.it