Ciokarrua chocolate and spirits tasting

On Saturday 12 November, the 55th Vittoria Trade Fair will host a tasting journey dedicated to the Hyblaean province, featuring Ciokarrua dark chocolate alongside a selection of artisanally distilled grappas from wineries belonging to the Consorzio di Tutela del Cerasuolo di Vittoria: Avide Vigneti e Cantine of Comiso, Maggiovini of Vittoria, and Tenuta Valle delle Ferle of Caltagirone.

A day designed for the discerning grappa taster in search of fresh perspectives and new flavour pairings.

Here are the pairings on offer:

• Peru 72% chocolate with Avide Grappa 41°
• Sierra Leone 75% chocolate with Valle delle Ferle Grappa 44°
• Grezzopuro 80% chocolate (organic Cioccolato di Modica IGP) with Maggiovini Grappa 45°
• Grezzopuro 80% chocolate (organic Cioccolato di Modica IGP) with Ciokarrua carob Grappa 40°

For this special event, Ciokarrua will present its carob grappa and the exclusive new release Grezzopuro: the unprecedented organic Cioccolato di Modica IGP made from Colombian cocoa beans, imported and worked by Ciokarrua in its own production workshop.

The chocolate pairings

72% PERU PIURA

Seven thousand producer families across six regions of Peru. The entire supply chain, from harvesting the ripe cabosse to fermentation, guarantees ethical, sustainable and environmental respect. The complex aromas of the beans from the Norandino co-op evoke hints of milk cream and fresh fruit. A tangy profile emerges, leaving a lingering memory on the palate. The perfect pause from the day's frantic pace.

75% SIERRA LEONE (Gola Forest)

Protected within the Gola Forest reserve, farmers tend this prized cocoa with devotion. In artisan hands, the beans release an unexpected fragrance. It is the allure of roasting: a chemical reaction that feels like magic. Once the spell fades, the cocoa reveals in the bar an aromatic blend of coffee, banana and herbaceous notes. A surprise for the palate at the end of a meal.

GREZZOPURO

Our cocoa beans come straight from the heart of Colombia, in the Amazonian region of Caquetá. A land and a community actively devoted to growing this special selection of cocoa beans, which Ciokarrua has chosen to import exclusively as part of an ethical, solidarity-driven project aimed at the social as well as economic growth of local people. Careful artisan roasting brings out the delicate aromatic precursors of Caquetá for a chocolate with gentle citrus notes softened by hints of hazelnut and milk.