Constantly in search of the very best raw ingredients, we travelled to the South of Peru: here we found one of the best aromatic chocolates in the world, famous for its aromas of caramel and tropical fruits. The candying is a method of fruit preservation widely used in the confectionary industry that requires immersion of the fruit in sugar syrup. Our citrus peels on’t undergo any chemical treatment but are candied naturally. The combination of Mediterranean citrus and dark chocolate is a classic recipe thanks to the strongly aromatic yet lightly acid qualities of the ingredients that together find their culinary peak… and of course a Grom must try!
Nacional arriba - ecuador chocolate
The Nacional cacao is grown in Arriba Mocache, Ecuador, and enchants its connoisseurs with its floral aroma and notes of dried fruit. It is a cacao of superior quality, defined as “fino de aroma,” and is the ideal chocolate for sorbets, coatings, and chips.
CANDIED CEDAR, LEMON AND ORANGE
Candying is a confectioning process through which the pieces of fruit, by being dipped repeatedly and for a long time in a sugar solution, are imbued with a considerable amount of syrup formed by osmosis with the water itself. Sugar, then, replaces water and when it dries out, it hardens giving the fruit shape, concentrated fragrance and greater hardness. For this flavor, we turn to the best professionals for the candying of the noblest citrus fruits: lemon, citron and orange, once again in full compliance with the best Sicilian tradition.