Cioccolato di Modica is a product exclusively from the city of Modica, in the province of Ragusa. The recipe is said to come from the Aztec tribe, imported to Sicily by the Spanish in the sixteenth century. This Italian chocolate is completely different from common chocolate, with the peculiarity that the cocoa mass is not separated from the cocoa butter but is made liquid by heating it. Another substantial difference is the use of cane sugar during mixing and the absence of vegetable fats and oils, which make Cioccolato di Modica tasty, healthy, and unique to the palate, with an inimitable texture. Cioccolato di Modica has a shiny color, with more or less intense tones depending on the amount of cocoa, and a grainy texture. The recommended pairing is with a good passito of Zibibbo or a Recioto from Valpolicella. Storage: store in a cool, dry place. Processing: Cioccolato di Modica is a unique chocolate produced as in the past. Only raw materials are used, without preservatives and vegetable oils. To maintain its original fragrance, the chocolate is mixed with cane sugar, a cold process carried out as passed down from the Aztec recipe, at a temperature that never exceeds 40°C, a temperature that does not allow the sugar crystals to melt. The still semi-liquid chocolate is then placed in molds called "Ianni," which give the original shape and promote the formation of air bubbles on the surface after a light tapping.
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Cioccolato di Modica is a product exclusively from the city of Modica, in the province of Ragusa. The recipe is said to come from the Aztec tribe, imported to Sicily by the Spanish in the sixteenth century. This Italian chocolate is completely different from common chocolate, with the peculiarity that the cocoa mass is not separated from the cocoa butter but is made liquid by heating it. Another substantial difference is the use of cane sugar during mixing and the absence of vegetable fats and oils, which make Cioccolato di Modica tasty, healthy, and unique to the palate, with an inimitable texture. Cioccolato di Modica has a shiny color, with more or less intense tones depending on the amount of cocoa, and a grainy texture. The recommended pairing is with a good passito of Zibibbo or a Recioto from Valpolicella. Storage: store in a cool, dry place. Processing: Cioccolato di Modica is a unique chocolate produced as in the past. Only raw materials are used, without preservatives and vegetable oils. To maintain its original fragrance, the chocolate is mixed with cane sugar, a cold process carried out as passed down from the Aztec recipe, at a temperature that never exceeds 40°C, a temperature that does not allow the sugar crystals to melt. The still semi-liquid chocolate is then placed in molds called "Ianni," which give the original shape and promote the formation of air bubbles on the surface after a light tapping.
