Palermo

Produced by Sabadì, the Palermo bar originates from the historic city of Modica in Italy. Sabadì is a producer deeply connected to the regional legacy of Cioccolato di Modica, which is defined by a distinct, granular texture achieved through a cold-processing technique that keeps the ingredients below 45°C. This approach preserves the volatile aromatics of the raw components, resulting in a firm bar that offers a notable departure from smooth, conched chocolates.

The Palermo bar is a 60% cacao composition featuring beans sourced from Ecuador. The profile is intentionally textured and avoids the standard melt-in-the-mouth finish in favor of a rustic, grit-forward consistency. The inclusion of whole cane sugar, fragrant mandarin peels, and Sicilian sumac provides an acidic and herbaceous brightness that interacts with the base cocoa paste to highlight the specific botanical additions rather than burying them under heavy cocoa butter content.

Sabadì operates with a strong emphasis on provenance and ethical standards. The Palermo bar carries multiple certifications, including Organic, Fair Trade, Vegan, and Gluten Free status. Furthermore, the product is recognized under the Slow Food Presidium, reflecting a commitment to traditional agricultural practices and the preservation of specific regional ingredients like the Sicilian sumac included in this formulation.