Forastero Amelonado, Refined Sugar, Raisins macerated in Cocoa Distillate
From a glass of wine it is only a small step to a distillate, and this is Claudio’s next type of chocolate. From one of the best distillers in the world Claudio is buying fruit distillates. Imagine, sour raisins soaked in this distillate combined with the same 70% chocolate. It is a wonderful after-dinner sweet and it also makes for a great present.
Claudio calls it ubric, from the Italian word ubriaco, which means ‘drunk’.
He offers two types: Ubric 2 is with a distillate from the white moscato grape. Ubric 3 is from the red moscato grape.