Claudio Corallo
UBRIC #1 Chocolate 70% with raisins in Cocoa Fruit distillate
Here we're again, the finest & purest Cocoa Fruit distilled and the grapes soaked in for three months. Three months later those drunken Grapes are mixed with our 70% dark chocolate. They say it's God's ambrosia, we say this is how Ubric #1 is made.
Excellent after-dinner with liqueur or a fine glass of wine.
The ideal temperature for tasting our chocolate is 27-28ºC
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Take the best of distilled cocoa fruit as it comes directly from one of the great "Master Distillers": at its purest. In this distillate, raisins of very high quality are being soaked.
After three months, the grapes are being mixed in our 70% chocolate.
This is how Ubric #1 is made.
It makes an excellent after dinner chocolate.
The ideal temperature for tasting our chocolate is 27-28ºC
Eco-Friendly Packaging
A Commitment to Sustainability
Living for over 35 years in a plantation, we have learnt to make the most of our resources. Claudio loathes waste. This philosophy you find back in our packaging. It is simple, it should not distract from the quality of the product. It is meant to protect the product and at the same time respect the environment.
Eco-Friendly Packaging
A Commitment to Sustainability
Living for over 35 years in a plantation, we have learnt to make the most of our resources. Claudio loathes waste. This philosophy you find back in our packaging. It is simple, it should not distract from the quality of the product. It is meant to protect the product and at the same time respect the environment.
Know The Source
Finest Chocolate Straight From The Source
At Alegio Chocolate, our cacao is grown and harvested on São Tomé’s volcanic farms, where Claudio Corallo cultivates ancient, non-GMO trees using sustainable, biodynamic practices. We are dedicated to the Raisetrade movement, ensuring local farmers receive fair wages and ethical working conditions, while delivering the finest, purest chocolate, free from bitterness.
FAQ
Questions and Answers
The Best Serving Temperature for Our Chocolate
When our chocolate is served cold, you taste only about 40% of its potential flavours – which is truly a shame!
To fully appreciate its potential, I recommend enjoying our chocolate between 27°C and 29°C (80°F and 84°F). This seemingly small yet important detail brings out more flavours and freshness in our chocolate.
When a cocoa bean is ground, the resulting granulometry of the cocoa is finer, and its surface is increased, just like chopping parsley.
The finer you process the cocoa bean, the more it is exposed to air, which results in a loss of both flavour and freshness.
Since our chocolate is the result of only grinding the best cocoa beans from Terreiro Velho, our beans are processed and ground as little as possible to maintain their flavour.
Moreover, as our cocoa is processed without adding lecithin or other emulsifiers, lower temperatures dry the consistency of our chocolate and inhibit many of the flavours.
For this reason, the taste and feel of the very same chocolate is completely
different when it is tasted at 20°C or at 28°C.
At its right temperature, you immediately feel a difference in
the structure. Our chocolate is soft when you cut into it, and
doesn't crack. This is true of all of our chocolate, and is espe-
cially noticeable with the Ubric chocolates, which are thicker
chocolate blocks.
Shipping
Orders are processed and shipped within 24 hours. We only ship within the U.S. Delivery times vary based on location and shipping method. Contact support for any shipping inquiries.
