Description
It ‘s a delicacy for the palate of all this delicious and typical desserts handed down from our grandmothers of Alba and the Langhe.
Our best apples grown in our orchards of Alba, “the capital of the Langhe”, are harvested at the right point of ripeness and processed within hours and is then cooked with the addition of amaretti biscuits, cocoa and sugar cane.
It ‘a classic “spoon” dessert for a tasty dessert, also perfectly matches the panna cotta, ice cream or yogurt.
It can be used in the dough for ravioli, pumpkin or other delicious recipes.
The method used is the classic method used since ancient times for the preservation of fruit. In fact the fruit after being carefully washed and clean is simply cooked in a pot with the addition of sugar and other ingredients.
Is ‘good pairing on freshly baked bread and butter.
We obtain a rich and healthy breakfast or snack fine!
Apples are grown by the method of “sustainable organic agriculture” and harvested on our farm in Alba, are processed within hours of collection.
Cooked with the addition of brown sugar and amaretto to achieve a completely natural made in respect of Piedmontese cuisine.
And ‘good pairing on freshly baked bread or accompanied with a cheese. 
Elementary information
Name of the product: Ciocomel (Apples with ciocolate and macaroon)
Category: Speciality in jar
Net weight: 345 g.
Ingredients: Apples, amaretti (macaroon), cane sugar, cocoa.
Raw material
Origin: Piemonte
Variety: Apple
Way of cultivation: Organic certified
Temperature at the harvest: dry
Date of harvest: september
Varietal characteristics
Apples are the fruit of a tree belonging to the family Rosaceae, originated in Central Asia, the evolution of botanical apple dates back to Neolithic times. The species is present in Italy with nominally about 2000 varieties.
The apple tree is a deciduous tree of 5-12 meters in height, with a dense canopy and shallow root system and expanded.
The leaves are alternate, simple oval leaf with acute apex and rounded base of 5-12 inches long and 3-6 cm wide, glabrous above and with a certain tomentosità beneath. The petiole is 2-5 cm long.
The flowers are hermaphrodite white-pink outside and white inside, pentamera symmetry. They corolla composed of 5 petals and are 2.5-3.5 cm wide, and inferior ovary. They are combined inflorescence corymb, 3-7 in number. Flowering takes place in spring, simultaneously with the budding. Pollination is entomophilous.
The result, said bone is formed by growth of the flower receptacle with the ovary and is therefore a false fruit, globular in shape, usually 5-9 cm in diameter, the first green and ripe, summer-autumn, with color varying from yellow-green to red. The real fruit, derived from much of the ovary is actually made up of the core, consistency more leathery than the pulp.
The pericarp contains five carpels arranged as a five-pointed star, each carpel contains from one to three seeds.
Way of production
All the production process is done manually according to the old country tradition of home production. The fruit in copious quantities in the summer was turned into a jam before being consumed in the winter.
The method used is the classic method used since ancient times for the preservation of fruit.