Modica chocolate is a product produced exclusively in 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 Spaniards in the sixteenth century. This Italian chocolate, completely different from the common, has the particularity that the mass of cocoa is not separated from the cocoa butter but is made liquid 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 the Modica chocolate produced with the old recipe with 70% chocolate. Modica chocolate has a shiny color, with a more or less intense color based on the amount of cocoa, and a grainy texture. Pairings: Modica chocolate should be consumed in purity; the recommended pairing is with a good Zibibbo passito or a Recioto from Valpolicella. Storage: Keep in a cool, dry place. Processing: Modica chocolate is a unique chocolate produced as it once was. Only raw materials are used, and there are no preservatives or vegetable oils. To maintain its original fragrance, chocolate is mixed with cane sugar. The processing is done cold, as passed down from the Aztec recipe, at a processing temperature that never reaches 40°C, a temperature that does not allow the dissolution of the sugar crystals. The chocolate, still semi-liquid, is then placed in molds called Ianni, which give the original shape and also the formation of air bubbles on the surface after a light beating.
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Modica chocolate is a product produced exclusively in 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 Spaniards in the sixteenth century. This Italian chocolate, completely different from the common, has the particularity that the mass of cocoa is not separated from the cocoa butter but is made liquid 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 the Modica chocolate produced with the old recipe with 70% chocolate. Modica chocolate has a shiny color, with a more or less intense color based on the amount of cocoa, and a grainy texture. Pairings: Modica chocolate should be consumed in purity; the recommended pairing is with a good Zibibbo passito or a Recioto from Valpolicella. Storage: Keep in a cool, dry place. Processing: Modica chocolate is a unique chocolate produced as it once was. Only raw materials are used, and there are no preservatives or vegetable oils. To maintain its original fragrance, chocolate is mixed with cane sugar. The processing is done cold, as passed down from the Aztec recipe, at a processing temperature that never reaches 40°C, a temperature that does not allow the dissolution of the sugar crystals. The chocolate, still semi-liquid, is then placed in molds called Ianni, which give the original shape and also the formation of air bubbles on the surface after a light beating.
