Ossidiana
Dark Chocolate 70%
Ecuador & Madagascar Cacao
Calabrian Liquorice & Bergamot
Ossidiana
In this bar from the Italian Life Style collection, we wanted to highlight some typical ingredients of the Italian gastronomic tradition. A “string” of 4 gems that recalls the preciousness of these fruits of the earth that are the story of the places and the people who produce them. A symbol of the passion for “good food” and the “better living” typical of Italic DNA. In the Obsidian bar stand out two famous typical specialties of Calabria that have contributed to the fame in the world of the rich Italian gastronomic heritage.
Ossidiana
Oxyadian is a volcanic glass created by the rapid cooling of lava. It was believed to be able to show the past and the future and, even today, is considered a powerful talisman. According to crystal therapy wearing it you can get in touch with yourself by discovering the deepest self. It is also called “the stone of the warrior” because it is said to push to face any fear. A bold stone as well as the combination of licorice and bergamot that will give you their regenerating strength.
Ingredients
70% min. cacao. Organic cacao beans (Madagascar, Ecuador), organic cane sugar, organic cacao butter, organic Liquorice; Emulsifier: organic sunflower lecithin; organic Bergamot essential oil. May contain traces of milk and nuts.
Notes
The scent of a soil, rich of traditions and taste, will inebriate you with notes of liquorice, citrus and hints of honey, fruits and flowers.
Nutritional Value
NUTRITIONAL VALUE FOR 100 g
| Energy | 2395 kJ /572 kcal |
| Fat | 41 g |
| of which saturates fat | 25 g |
| Carbohydrate | 41,5 g |
| of which sugar | 29,5 g |
| Protein | 8 g |
| Salt | 0,0 g |
Certification
Organic
Cacao Passport
Country of origin: Madagascar & Ecuador
Region: Sambirano & Esmeraldas
Genetics: Trinitario & Arriba Nacional
Fermentation: wooden boxes
Produced by: Åkesson’s & UOPROCAE
Size
50 g
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Ecuador is the land where the Theobroma Cacao plant was domesticated, and where people have been growing and consuming cacao for almost 5,000 years. Ecuadorian cacao is of Nacional genetics, recognised worldwide as one of the best raw materials due to its rich organoleptic properties.
The prized Trinitario cacao was introduced to Madagascar by French colonialists in the 19th century and is mostly cultivated in the northwest of the country, particularly in the Sambirano valley. The sensory profile of Madagascar’s cacao is characterised by an intense aroma, with notes of red fruits, spices, a pleasant bitterness and hints of citrus.
Liquorice was already in use in ancient Egypt and traditional medicine in Asia has been using it for around 5,000 years. It was only introduced into Europe in the 15th century by the Dominican Friars. Calabria has a centuries-old tradition of liquorice production, and as early as the mid-1700s the plant was cultivated on the Ionian coast and from the Sibari plain to Crotone and Reggio Calabria.
Bergamot, whose origins are debated, has been cultivated in Calabria since the early 18th century, particularly in the Ionian coastal area in the province of Reggio, so much so that it has become a symbol of the whole area and the city. The essential oil is exported all over the world for its property of giving an extremely fresh note. Cold-pressed, it takes about 4 kg of fruit to obtain 10 ml of product.