How did Modica chocolate come about?
THE HISTORY OF MODICA CHOCOLATE
Modica chocolate has very ancient origins, and contrary to what happens in the rest of the world, it has never passed to industrial processing, thus preserving over the centuries an authentic flavour based on the purity of the ingredients and the craftsmanship of its processing, for these reasons this product has a PGI (Protected Geographical Indication) designation.
How does this chocolate arrive in Modica?
Modica chocolate is still processed today as the Aztecs did.
It is a process that leaves the coca’s organoleptic characteristics unaltered.
The Aztecs used to toast the cocoa’s seeds on a curved stone called “Metate”, which was heated for the process. Then the seeds were ground with a stone rolling pin. The cocoa paste obtained was then flavoured with spices (vanilla, red pepper, cinnamon and many other local aromas and herbs, and even exotic flowers); so the mixture was then rubbed on the “metate” until it became a hard and homogeneous mixture.
The Modicans learned this process from the Spaniards returning from the new world in the 16th century. Sources that have reached our days tell us that the Aztecs were unaware of the existence of sugar and that they consumed cocoa in liquid form, therefore it is certain that Modica Chocolate, which is presented in a solid-state in the shape of an ingot and it also contains sugar in addition to cocoa, it does not come from a recipe of Aztec origin[. It is therefore thought that the Spaniards were in fact the first to add sugar to cocoa and to make the first archaic form of chocolate, and to spread it in their own domains, including the County of Modica. Currently, there are traces of this type of processing in Spain (“el chocolate a la piedra”), as well as in the indigenous communities of Mexico and Guatemala.
How is Modica chocolate produced?
Modica chocolate is made cold
In cold processing, the cocoa does not pass through the conching phase: the cocoa mass is then processed at 40°C with the addition of granulated sugar which, failing to melt due to the low temperature, gives the Modica chocolate its characteristic “rough” appearance grainy texture. Aromas are also added to this blend. Originally there were only two versions, with the additions of vanilla or cinnamon.
Historically it has been handed down as a typical dessert of noble families who prepared it at home during holidays and important occasions. In this way, it has been handed down to the present day and only later it has become an internationally renowned confectionery product.
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Incredibile varietà di gusti!
Breve sosta serale a Modica, vengo attratta da un cartello che parlava di 150 tipi di cioccolato….beh forse sono anche di più: tavolette di cioccolato al limoncello, alla birra, al nero d’ Avola e chi più ne ha più ne metta! Oltre ad acquistarne qualcuna abbiamo preso un ‘ ottima granita cioccolato e mandorla tostata e una granita di gelsi superlativa. Consigliatissimo anche per la gentilezza del personale e del titolare.
Nadia Ingrassia
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Tradizione e Innovazione
Parlare di cioccolato non è semplice però qui riesci a capire la tradizione e l’innovazione. Una vera miniera di prodotti sapientemente elaborati con maestria. Bravi e pazienti i ragazzi che ti illuminano la rotta di questo fantastico prodotto
Mauro Montico
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Personale molto gentile!
Personale molto gentile! La signora, al negozio ci ha permesso di degustare il cioccolato prima di comprarlo , facilitando la nostra scelta fra i vasti gusti disponibili!
Posto consigliatissimo per gustare, comprare e regalare un ottimo cioccolato!
