Although many of us might have been intrigued by Sicily, its history, natural environment and cuisine, not many have heard something about Modica chocolate and its ancient origins.
Chocolate became part of Sicilian cuisine from the Spanish domination of Sicily when the explorer Hernán Cortés brought back from his trip to Mexico the first cocoa beans and the recipe needed to make a paste from them is what the Aztecs used to call xocoàtl.
At first, used to enhance the flavour of savoury dishes as they learned from Aztecs, Modican peasants created a brand new recipe for chocolate with unique characteristics that they kept secret for centuries.
Modica: where the legendary Chocolate of Modica born
Modica was the largest county of the Kingdom of Sicily, also appointed as "The Kingdom in the Kingdom" for the size of its dominated area, its prosperity, the magnificent Baroque art, and its pastry-making traditions.
In contrast to what happened later in the Kingdom of Italy and across Europe, in Modica, chocolate making never turned into an industrial process, preserving the handcrafted techniques.
How to recognize authentic chocolate from Modica?
The chocolate of Modica is processed at cold temperature (maximum at 35/40°), and sugar shouldn't get hot enough to melt during its cold processing. For this reason, Modica chocolate is rustic, almost rough with coarse grains of sugar that bring a brightness similar to the one of the marble. The more its texture is grainy and crumbly, the more Modica Chocolate is well done. Cold processing makes the difference in this unique chocolate, keeping the organoleptic characteristics of the cocoa bean.
What's the best way to consume chocolate from modica?
Grate it on toasted durum wheat sourdough bread, and you won't regret it! Ideal for breakfast, it can replace your morning coffee and provide an effective and long-lasting pick-me-up.