Description
Modica chocolate is a product exclusively from the city of Modica in the province of Ragusa. It is said that the recipe comes from the Aztec tribe, imported to Sicily by the Spanish in the sixteenth century. This completely different Italian chocolate has the peculiarity that the cocoa mass is not separated from the cocoa butter but is liquefied by heating it. Another substantial difference is the use of cane sugar during the mixing and the absence of vegetable fats and oils, which make Modica chocolate tasty, healthy, and unique to the palate, with an inimitable texture. Cosaruci offers Modica chocolate produced with the old recipe with 70% chocolate. Modica chocolate has a shiny color, with a more or less intense color depending on the amount of cocoa, and a grainy texture. Pairings: Modica chocolate should be consumed pure, and the recommended pairing is with a good Zibibbo passito or a Recioto della Valpolicella. Storage: Store in a cool, dry place. Processing: Modica chocolate is a unique chocolate produced as it once was. Only raw materials are used, with no preservatives or vegetable oils. To maintain its original fragrance, the chocolate is mixed with cane sugar, processed cold as passed down from the Aztec recipe, at a processing temperature that never exceeds 40°C, a temperature that does not allow the sugar crystals to melt. The chocolate, still semi-liquid, is then placed in molds called "Ianni," which give it its original shape but also cause air bubbles to form on the surface after a light beating.