Food in Sicily offers Modica Chocolate in the 100-gram box.
The secret of the famous Modica chocolate, unique in its kind, lies in cold processing: cocoa does not go through the concept phase: the cocoa mass is processed at 40 degrees with the addition of granulated sugar; unable to dissolve, or amalgamate, the sugar, give Modica's Chocolate the characteristic "rough" appearance with a grainy consistency. These unique features make it an inimitable typical Sicilian product!
The Modica Chocolate Bar has an uneven brown color, the aroma is that of toasted cocoa, with slightly astringent notes.
It is great as it is or melted in water as an aromatic hot drink.
A LITTLE HISTORY...
In the easternmost corner of Sicily, in the beautiful and baroque Modica, the rite of chocolate preparation worked at low temperature with "bitter pasta" is handed down from generation to generation.
It was the Spaniards who brought to Modica the "xocolàtl", a product that the inhabitants of Mexico obtained from the chopped cocoa seeds on a stone called "metate", in order to release the cocoa butter and obtain a grainy paste.
The Mohicans learned this work from the Spaniards, never going through the industrial phase.