The Modica chocolate's craftsmanship is one of the oldest that has been handed down for generations. In 1700, when Sicily depended on the Kingdom of Spain, cocoa was cultivated and transformed into the territory. However, the processing technique was not Spanish, but came from the Americas, particularly from the Aztecs and Mayans. At that time this particular chocolate was prepared by noble families during important events. Over time it became a widely spread product. Cocoa seeds, toasted and milled on a curved stone heated by a brazier, form a fluid mass that must be mixed with whole cane sugar. The obtained compound, worked at a temperature of about 40°C, is poured into tin molds so that the chocolate solidifies. This work makes the difference. Compared to normal chocolate, the Modica chocolate is granular and friable, with grooves on the surface, very dark and sometimes opaque, with brown reflections and intense and determined flavor. Here is the strength and the taste: in a simple and traditional process, without the addition of vegetable fats or other substances. Its "cold" preparation, still worked today as the ancient Aztecs and Mayans were used to do, keeps intact the qualities of cocoa, its nutritional values and components including flavonoids: powerful antioxidants, here highly concentrated. This particularity allows Modica chocolate to help vasodilation by preventing oxidative stress at the blood vessels level. A really healthy chocolate if eaten in the right amount. A culinary culture that goes hand in hand with the literature: according to Leonardo Sciascia, Modica chocolate is "of unattainable taste...that touches the absolute". Don Cannolo knows it well and does not use any other chocolate in the preparation of his Sicilian cannoli and cassatelle. Receive them with a click comfortably at home to enjoy intense moments of pleasure.
Thanks to ro431977 for the shot at Modica.