Ricciarelli Igp Chocolate 140 gr

Ricciarelli di Siena IGP al Cioccolato represent the more intense and “modern” (though now historicized) variant of the classic recipe. While the white Ricciarello focuses on the purity of the almond, the chocolate version creates a perfect marriage between the pastiness of the dried fruit and the depth of the cocoa.

What makes them special?

• The Dough: Unlike the classic version where cocoa is absent, here bitter cocoa is added directly into the mass of almonds and sugar. In some excellent artisanal productions, tiny nuggets of dark chocolate are also added to accentuate the texture.

• Consistency: They remain incredibly soft and moist on the inside. The presence of cocoa tends to make the dough slightly thicker than the white dough, but it should retain the typical “melt-in-your-mouth” characteristic.

• Appearance: The diamond shape remains the same, but the color is a deep, dark brown. Instead of the classic coating of powdered sugar, they are often left “naked” or dusted with very little sugar to let the cocoa color stand out.

Sensory Profile

• Nose: A warm scent of dark chocolate that blends with the roasted note of almond and a hint of vanilla.

• Palate: The attack is sweet, followed immediately by the aromatic bitterness of cocoa. The finish is long and reminiscent of dark marzipan.

Suggested pairings

This variant is definitely more structured and requires beverages capable of holding their own with cocoa:

1. Passito Red Wines: A Sagrantino di Montefalco Passito or a Recioto della Valpolicella.

2. Distillates: They are spectacular when paired with a glass of Rhum agricole or an Armagnac, which enhance their toasty notes.

3. Coffee: A 100% Arabica espresso creates a perfect contrast of acidity with the sweetness of the sweet.

Note on the PGI Specification

It is important to know that although the chocolate version is beloved and produced by all the great Sienese bakeries (such as Nannini, Fiore or Masoni), the original PGI specification was created to protect mainly the classic “white” version. However, the designation is often extended to the chocolate variant when it meets all other quality parameters (origin, processing method and absence of foreign flours/fats