CHOCOLATE WITH TRAPANI’S SEA SALT

In front of the coast of Trapani, in an area between Trapani, Paceco and Marsala, the first salt flats (Saline), that history knows, were born, due to the work of Phoenicians.
Salt production takes place in summer, when the hot Sicilian sun becomes an essential ingredient for the production of this type of salt, that is characterized by persistent crystals and white color.
Compared to other salts, the Trapani’ s one contains more potassium, magnesium and a smaller amount of sodium chloride.

Even today Trapani salt is produced with ancient craft proceedings, preferring natural processes and avoiding unnecessary treatments. For our line of products, the salt of Trapani, that received the recognition of IGP and inserted in the Slow food foundation, marries a selection of Ecuador Nacional single origin cocoa mass to create a bar that includes the contrasts and the essence of Sicily.