Cioccolato di Modica


The Cioccolato di Modica is an Italian P.G.I. specialty chocolate, typical of the municipality of Modica in Sicily, characterized by an ancient and original recipe using manual grinding which gives the chocolate a peculiar grainy texture and aromatic flavor.
The specialty was introduced in the County of Modica by the Spaniards, during their domination in southern Italy. The Spaniards probably learned from the Aztecs the technique of processing cocoa beans through the use of metate, but it is however known that the Aztecs were not aware of the existence of sugar and consumed cocoa in liquid form, therefore it is not possible to state that Modica Chocolate derives from an Aztec Recipe.
Modica Chocolate is cold processed and has no cocoa butter added, at 45 degrees celsius sugar does not dissolve;that's why it has a different texture. According to the age old Modica cold working process all the beneficial properties of cocoa are kept intact.
Modica chocolate often has a white patina and tends to crumble. The cocoa butter blooming alters the traditional organoleptic properties of the product.
Since 2009 a festival named "Chocobarocco" is held every year in the city.